Boston baked beans

Gluten Free
Dairy Free
Health score
14%
Boston baked beans
420 min.
6
769kcal

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If you're searching for a heartwarming dish that encapsulates the essence of comfort food, look no further than Boston baked beans. This classic recipe is a delightful blend of flavors that brings together simple ingredients for a truly satisfying side dish. Perfect for gatherings or as a hearty accompaniment to your favorite meals, these beans are not only rich in flavor but also cater to those seeking gluten-free and dairy-free options.

Imagine sinking your teeth into tender haricot beans, steeped in a robust sauce enriched by the sweetness of light muscovado sugar and the depth of black treacle or molasses. The addition of hearty vegetables like onions, celery, and carrots adds texture and a nutritional boost, while the pork belly introduces a savory richness that makes each bite unforgettable.

What’s more, preparing this dish is a labor of love that rewards you with a wonderful aroma wafting through your kitchen as it slowly cooks to perfection. As the beans simmer in the oven, they absorb all those beautiful flavors, transforming into a dish that is both filling and irresistible. Serve it warm, garnished with fresh parsley to add a pop of color and freshness. Whether you're entertaining friends or enjoying a quiet night at home, Boston baked beans are sure to leave a lasting impression. Dive into this recipe and savor the comforting flavors that have stood the test of time!

Ingredients

  • 500 pack haricot beans dried
  •  onions roughly chopped
  •  celery stalks roughly chopped
  •  carrots roughly chopped
  • tbsp dijon mustard 
  • tbsp muscovado sugar light
  • 0.5 tbsp treacle black
  • tbsp tomato purée 
  • 800 pork belly 
  • handful parsley roughly chopped

Equipment

  • bowl
  • oven
  • pot

Directions

  1. Soak the beans in a large bowl of cold water for at least 4 hrs or overnight.
  2. Heat oven to 180C/160C fan/gas
  3. Drain and rinse the beans and put in a large flameproof casserole with 1.5 litres water. Boil for 10 mins, skimming off any scum that appears on the surface.
  4. Add the onion, celery, carrot, Dijon mustard, sugar, treacle or molasses and tomato pure. Stir until everything is well mixed, then bury the piece of pork in among the beans. Cover tightly and cook in the oven for 2-2 hrs until the beans and pork are very tender. Check halfway through the cooking time and top up with hot water from the kettle if necessary.
  5. Take the pork out of the pot.
  6. Cut into large chunks and serve with the beans, sprinkled with parsley.

Nutrition Facts

Calories769kcal
Protein7.88%
Fat83.22%
Carbs8.9%

Properties

Glycemic Index
32.31
Glycemic Load
2.55
Inflammation Score
-10
Nutrition Score
17.13391333041%

Flavonoids

Apigenin
1.48mg
Luteolin
0.05mg
Isorhamnetin
1.84mg
Kaempferol
0.3mg
Myricetin
0.12mg
Quercetin
7.71mg

Nutrients percent of daily need

Calories:769.21kcal
38.46%
Fat:71.12g
109.42%
Saturated Fat:25.81g
161.32%
Carbohydrates:17.11g
5.7%
Net Carbohydrates:14.3g
5.2%
Sugar:7.82g
8.69%
Cholesterol:96mg
32%
Sodium:122.22mg
5.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.16g
30.32%
Vitamin A:3503.85IU
70.08%
Vitamin B1:0.57mg
37.99%
Vitamin B3:6.56mg
32.81%
Vitamin C:23.33mg
28.27%
Folate:97.97µg
24.49%
Vitamin B2:0.35mg
20.78%
Phosphorus:202.22mg
20.22%
Vitamin B12:1.12µg
18.67%
Selenium:12.66µg
18.09%
Potassium:607.83mg
17.37%
Vitamin K:14.41µg
13.72%
Vitamin B6:0.26mg
12.94%
Zinc:1.87mg
12.44%
Iron:2.23mg
12.38%
Fiber:2.8g
11.21%
Magnesium:40.57mg
10.14%
Copper:0.17mg
8.67%
Calcium:76.53mg
7.65%
Manganese:0.12mg
5.96%
Vitamin E:0.79mg
5.28%
Vitamin B5:0.49mg
4.92%