My Easy Boston Baked Beans are a whole world away from our everyday baked beans. These beans are rich, sticky and deeply savoury. They’re a classic American side which is perfect with BBQ. But do try them on toast!
Peel and cut 100g Onion into small chunks. Add to a medium saucepan with 150g Smoked Bacon Lardons.
Fry on a medium heat until the onions have started to soften and the bacon lardons have a little colour – about 5 minutes.
Pop a kettle on to boil while the onions are softening and preheat the oven to 220c or equivalent.
Also open 300g Tinned Haricot Beans and rinse them in a sieve with cold water. Set the beans aside.
Add 1 tbsp English Mustard Powder, 1 tbsp Smoked Paprika, 1 tbsp Black Treacle, 2 tbsp Tomato Ketchup, 2 tbsp Light Brown Sugar and 2 tsp Sea Salt Flakes to the pan.
Stir to combine then add 150ml Boiling Water and the rinsed beans.
Tip the beans into an ovenproof dish and pop in the oven.
Give the beans a stir after 15 minutes.
Check the beans after a further 15 minutes. Once the liquid has mostly reduced and the beans are covered in a thick sauce, take them out the oven. You may need to pop them back in for 5 to 10 minutes depending on your oven.