Boston baked beans is one of those dishes which just feels so good to eat straight up, in a bowl, with a spoon. It’s like the baked beans we all knew and loved as kids, only for grown-ups. Traditionally made with meat in the mix (salty pork, chorizo and bacon are favourites) and slow baked in the oven for hours this version offers a faster, healthier take with no saturated fats in sight and a whole lot of plant-based protein to keep you fuller for longer. Savour the rich flavours in this one with smokiness, saltiness and sweetness all in the mix.
Ingredients:
Serves 4 as a main, 6 as a side
2 tbsps olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tsp smoked paprika
Generous pinch of ground cloves
1 tsp seasalt
1 tbsp treacle
4 tbsps tomato puree
2 tsps Dijon mustard
1 x 400g tin chopped tomatoes
1 x 400g tin haricot beans, drained and rinsed
1 x 400g tin borlotti beans, drained and rinsed
1/2 cup boiling water
Ground black pepper to taste
Handful fresh parsley well chopped
To make:
1. Heat the olive oil in a large saucepan and add the onion and garlic, sautéing gently for 5 minutes
2. Add the paprika, cloves, salt and black pepper and stir well, sautéing for a further 2 minutes
3. Add the tinned tomatoes, tomato puree, treacle, mustard and water and stir well. Bring to a gentle simmer and cook over a low-medium heat for 10 minutes
4. Add the beans and stir well. Cook gently over a low heat, covered, for a further 45 minutes
5. Stir the parsley through just before serving and save some to sprinkle on top before serving
