Boston baked beans with bacon
A hearty, slow-cooked bean and pork casserole baked to perfection with rich flavors of tomato, spices, and a hint of sweetness. Perfect for a comforting family meal.
Updated : 21 August, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Dried white beans, raw
300 grams
Pork belly
100 grams
Smoked bacon
1
Onion
100 milliliters
Red wine
4
Cloves
1
Laurel leaf
1 stalk
Thyme
Canned tomatoes
3 tablespoon
Molasses
1 tablespoon
Mustard
splash
Worcestershire sauce
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Soak beans in water overnight. Then drain them and rinse.
Step 2
Place the beans in a large, ovenproof pan or casserole dish and cover them with just enough cold water. Bring to the boil, skimming away any foam that rises to the surface, then continue to boil vigorously for 20 minutes. Reduce the heat and simmer gently for another 40 minutes.
Step 3
Meanwhile, preheat the oven to 150C.
Step 4
Set a frying pan over medium heat and add the chopped pork and bacon. Dry fry until the fat begins to render and the meat has browned, then transfer everything to the casserole with the beans.
Step 5
Using the same pan, cook the chopped onion until soft and beginning to caramelise, then add this to the casserole as well. Deglaze the pan with wine, if using (or simply a splash of water), scraping up any browned bits, and pour the liquid into the casserole.
Step 6
Wrap the cloves, bay leaf, and thyme in a small piece of muslin, securing it well, and add to the dish. Stir in the tomatoes, molasses, and mustard. Add a few drops of Tabasco and a dash of Worcestershire sauce if desired, then season generously with salt and pepper.
Step 7
Cover the casserole and bake in the oven for 3 hours. Remove the lid and cook for an additional 1 hour, until the beans are beautifully tender and the sauce has thickened. Discard the muslin bag before serving.