Boston Baked Beans with Bacon

This would work well with any beans as long as they are prepared according to the instrctions on the packed (this may mean pre-soaking for several hours or overnight), but I love the flavour & texture of Black Turtle Beans. As a great alternative, replace the lardons with chopped smoked bacon and fried Cumberland chipolta sausages – but beware, this turns into a bit of a meat fest! Serve with a couple of bottles of Taylors Landlord

Cooking Time – approx 2 hours

Serves 4


  • 500g Black Turtle Beans, pre-soaked according to instructions on the packet
  • 2 large Onions, finely sliced
  • 2 tsp Vegetable Oil
  • 400g Smoked Bacon Lardons
  • 3 cloves Garlic, crushed
  • 2 tsp German Mustard
  • 1 tbsp Black Treacle
  • 1 tbsp Dark Brown Sugar
  • 1/2 pt Tomato Pulp (or 1 tin of tomatoes, blended)


  • Boil the beans in unsalted water until cooked (approx 40 minutes). Drain, reserving some of the liquid for later.
  • Fry the onions in the oil until soft
  • Stir in the bacon and garlic and fry off for 5 minutes
  • Add the treacle, mustard, sugar and tomato pulp and stir well
  • Bring to the boil before adding the the beans. Add enough of the bean stock to cover
  • Bring to the boil and simmer for 10 minutes
  • Tranfer to a pre-heated over (180*C) for 1 hour
  • Serve with fresh granary bread

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