
Devices & Accessories
Boston baked beans
Prep. 10 min
Total 30 h 45 min
6 portions
Ingredients
-
dried navy beans (see Tips)380 g
-
boiling water for soaking
-
extra virgin olive oil30 g
-
brown onion cut into quarters150 g
-
speck cut into pieces (approx. 1 cm)200 g
-
fresh long red chilli cut into halves and deseeded if preferred1
-
dried basil1 tsp
-
molasses30 g
-
Vegetable stock paste (see Tips)30 g
-
Worcestershire sauce (see Tips)10 g
-
canned diced tomatoes400 g
-
tomato paste20 g
-
Dijon mustard30 g
-
water350 g
Nutrition per 1 portion
Calories
397.4 kcal /
1669.1 kJ
Protein
19.5 g
Fat
16.1 g
Carbohydrates
34.9 g
Fibre
15.1 g
Saturated Fat
5.3 g
Sodium
1205.1 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Slow Cooking
10 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Rhubarb crumble
45 min
Chunky mixed vegetable soup
50 min
Fig and maple bourbon fizz
168 h 20 min
Feijoa jelly
27 h 40 min
Plum and raspberry cobbler
1 h 25 min
Rhubarb and vanilla strawberry jam
45 min
Feijoa chutney
1 h 15 min
Citrus marmalade
2 h 20 min
Baked beans
13 h 25 min
Wasabi mayonnaise
10 min
Plum paste
1 h
Stewed rhubarb with apple and strawberries
30 min