Maggie Beer

Boston Baked Beans

Maggie Beer's Boston Baked Beans recipe with smoked pork belly is a delicious take on the dish which is perfect for the whole family.

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Step 1: Drain and rinse beans, then place in a large saucepan, cover with water and slowly bring to the boil. Simmer gently over low heat (use a simmer mat if necessary) for 45 minutes or until just tender, then drain and leave to cool.

Step 2: In a small bowl, combine mustard powder and one tablespoon of water to make a paste, then stir in the treacle and brown sugar.

Step 3: Preheat fan-forced oven to 140°C (285°F).

Step 4: Insert one clove into each onion half, then place in a large, ovenproof heavy-based saucepan, casserole or deep frying pan with smoked pork belly, bay leaves and a splash of Extra Virgin Olive Oil and cook over medium heat for 5 minutes.

Step 5: Add tomatoes and mustard mixture and stir to combine. Add reserved beans, then cover with a tight fitting lid, or foil, and bake for 1½–2 hours or until beans are tender, stirring occasionally.

Step 6: Stir in the Aged Red Wine Vinegar, cover and cook for a further 30 minutes, then season to taste with salt and pepper and stir through the mint. Taste, and if you find that the beans are too sweet, add a little more Aged Red Wine Vinegar before serving.

Maggie's Tip: The exact cooking time of this dish will depend on the quality and age of the beans used; it can take around four hours for the beans to become tender.

Tip: Aged Red Wine Vinegar makes the best of both quality Australian wine and traditional European processing methods and features in our beautiful Shared Memories gift hamper.


  1. 500g cannelini beans soaked overnight in plenty of cold water
  2. 2 tbspn mustard powder (I like to use Keen's)
  3. 60ml 1/4 cup treacle
  4. 45g 1/4 cup soft brown sugar
  5. 1 large onion halved
  6. 100g smoked pork belly rind removed and cut into large pieces
  7. 400g 2 tins chopped tomatoes
  8. 1/2 tspn salt flakes to taste
  9. 1/2 tspn freshly cracked black pepper to taste
  10. 1 tbspn mint chopped

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