Comments on: Slow cooked Boston Baked Beans recipe

By: Joe Dee

Joe Dee — Sun, 12 Jul 2009 10:32:03 +0000

What a wonderful surprise on a recent trip to the USA we were invited to a friends house for a meal where we were served with Boston beans.We enjoyed them so much that aas soon as we got back I looked for the recipe on the internet. We have just finnished our meal and would just like to say thank you from the top of our full bellys

By: fn

fn — Tue, 19 May 2009 22:41:08 +0000

Hi Pamela

Yes tinned treacle (not golden syrup) is the same as molasses. It’s called molasses if you look on the side of the tin.

Hi Ray

We live in Cheveley – near Newmarket in a hilly area tat used to be referred to as Little Switzerland when my mother was growing up around here!

By: Ray

Ray — Sat, 16 May 2009 13:00:44 +0000

I’ve just noticed that you live on the Cambs/Suffolk border, this is also my part of the world. My wife and I live with our daughter in Bury St Edmunds.

By: Pamela

Pamela — Sat, 16 May 2009 10:41:36 +0000

I’m going to try this as earlier in the week I came across a recipe in a link from Orangette’s blog to fake baked beans, cooked quickly using tinned beans instead of dried. They were quite good but, to me, the sauce was more like brown sauce than tomato. So I’m going to combine the method and do your sauce with tinned haricot beans and see what happens. Just one question though, about molasses. Is tinned treacle the same as molasses?

By: fn

fn — Sat, 16 May 2009 00:04:18 +0000

Hello Ray

A good recipe should allow ‘cheating’.

Recipes are standing there waiting to be tweaked. They are organic and need to be stroked. Well done for posting your response. Sounds delicious

By: Ray

Ray — Fri, 15 May 2009 22:25:37 +0000

I kinda cheated on this. I used a kilo of belly pork slices (rindless) which is about 2 packs from somewhere like Asda, each pack has something like 4 strips of pork in them which I cut into thirds so I ended up roughly 24 pieces of pork. 2 x 300/400gm tins of cannellini beans, the molasses I replaced with maple syrup, everything else was pretty much as the recipe here. I gently pan fried the belly pork pieces just to give them a little colour, boiled the canned beans for 10 minutes, then put the beans into a casserole dish, added the sauce mixture and the pork, gave it all a stir and cooked it in a very low oven for about 5 hours, checking to make sure it hadn’t dried up about every time i refilled my wine glass . We had this at a bbq in the garden and it vanished promptly, it’s now a favourite that I’ve had to start making for family & friends. Have to say many, many thanks for the original concept, it’s bloody lovely.

By: fn

fn — Sun, 01 Feb 2009 21:10:48 +0000

Hello Ali B

I haven’t tried it with different beans. I don’t think that they’d work so well with anything apart from Haricot/Navy (USA) beans.

This dish keeps well for two or three days in the fridge and freezes well.

They are very filling. Mike makes coleslaw to go with them – (bizarrely) it’s the perfect combination.

They are really, really good. But be careful not to overdose on them! We did and couldn’t eat them for months. Now we eat them about once a month. Heinz just doesn’t get a look in.

By: Ali B

Ali B — Sun, 01 Feb 2009 12:48:35 +0000

The recipe seems amazing and I can’t wait to try it I just had a few questions.

1)Has anyone tried in with different beans?

2)How long do they keep?

3)They sound very filling, so other than crusty bread would you suggest having them with anything else?

Thanks everyone for your help xxx

By: fn

fn — Thu, 22 Jan 2009 00:11:12 +0000

HI KarenO

I’m lucky as I visit different houses all the time and always I tend to find myself in the kitchen and I pick up tips. Often from people that have been cooking for 50 years or more.

Mike is young and is an American living in England. So his cooking is intriguing and eclectic.

Thank you for your encouragement re the blog, much appreciated. We’ve been blogging for over two years now so have lots of recipes on our site. Generally the rule is to blog about food every other day. So pleased that you are enjoying the site.

By: karenO

karenO — Wed, 21 Jan 2009 11:44:25 +0000

We use lots of baked beans – not Heinz yuck – but the cheapies from the supermarkets (Tesco low salt low sugar). We do eat them on toast although wouldn’t be my 1st choice, but mostly I wash them through & use them in soups & curries – they add a lovely texture & dimension to both. They have gone up so much this past year though from about 13p can to 29p can so I bought some oprganic haricot beans and boiled them up. They looked just like baked beans that had been washed through. They’re in the freezer and I grabbed the 1st handful for a curry last night straight from freezer to wok and it worked brilliantly. Saves tins, work & all that washing through a colander. Beans are so much cheaper this way that I was wondering how to make a good sauce if we did want beans on toast or some with bacon & egg and this post came up on the side under recent posts while I was looking at today’s post! Excellent – I’m so pleased. Thank you for sharing it with us. And thank you too for posting every day – occasionally I have to catch up on 2 or 3 posts as I haven’t been able to get to it so I don’t know how you have time every day but I know you have a wide and grateful ‘audience’ out here. So thank you Fiona. (& Danny)