Boston baked beans with chipotle
- November 2012
- Serves 8-10
- Takes 20 minutes to make, 3 hours 40 minutes to cook, plus soaking
Our one-pot Boston baked beans is slow-cooked for meltingly good results. Flavoured with salty bacon, maple syrup and the smoky chipotle paste, it’s a wonderfully tasty recipe for meat-lovers.
Prefer the classic version? We’ve got a really good recipe right here.
- Dairy-free recipes
- Gluten-free recipes
- 10.6g (3.5g saturated)
- 31.7g (9.6g sugars)
- 450g dried white haricot beans
- 400g piece smoked streaky bacon, cut into chunky lardons
- 25g soft dark brown sugar
- 3 tbsp maple syrup
- 3 tbsp black treacle
- 2-3 tbsp chipotle paste
- 2 tsp English mustard powder
- 3 cloves
- Put the haricot beans into a deep, heavy-based pan and cover with 1.7 litres cold water. Bring to the boil, then reduce to a simmer. Bubble for a couple of minutes, then remove from the heat and leave to stand for 1 hour.
- Return the beans to the heat and simmer, uncovered, until the bean skins start to burst when you lift them out of the water (about 40 minutes). Drain, reserving 600ml of the liquid – if you don’t have quite enough, make it up with cold water.
- Preheat the oven to 140°C/fan120°C/gas 1. Put the beans and the reserved liquid into a casserole. Add the bacon lardons, then stir in the sugar, syrup and treacle. In a medium bowl, blend the chipotle paste and mustard powder together, then whisk in a little of the bean liquid to form a loose paste. Stir into the bean and bacon mix along with the cloves, then season with black pepper. Set the casserole over a medium heat, covered, and bring to a simmer, then transfer to the oven and cook for 2 hours.
- Carefully remove the casserole from the oven and give the beans a good stir, then return, uncovered, and cook for a further 1 hour. Taste and season, then serve.
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