Here at Stone Bake HQ, we love classic recipes with a twist. Our Boston baked beans is no exception. Not only is it delicious but it’s simple to make. Perfect for a big breakfast with the whole family.
- 1tbsp oil
- 200g smoked bacon
- 1 onion, finely chopped
- 2x 400g tinned cannellini beans, drained
- 1x 400g kidney beans
- 75g brown sugar
- 2tbsp black treacle
- 1tbsp English Mustard
- 1/2tsp paprika
- 400g chopped tomatoes
- 300ml beef stock
First things first, you will need to fire up your wood fired oven to its optimum temperature. You will then need to allow time for your oven to cool, maintaining the temperature at 180°c.
Next heat the oil in a large casserole dish and cook the bacon and onions for roughly 5 minutes. Next stir in the beans, sugar, treacle, mustard, paprika and chopped tomatoes. Pour over your beef stock, and then place the lid on your dish.
Cook in the oven for 2 hours, or until the beans are soft and the sauce has thickened. Serve with generous helpings of fresh wood fired bread and a sprinkling of parsley. Yum!
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