Boston Baked Beans

Boston Baked Beans

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Try this homely recipe using bacon, beans and a hint of peri-peri. Tasty, with a kick, everyone will love it!

  • Recipe serves4
  • Preparation time5 minutes
  • Cooking time120 minutes


  • 62.5 ml Tomato sauce
  • 5 ml Wholegrain mustard
  • 1 Large onion, chopped
  • 3 Bacon rashers, chopped
  • 15 ml Oil
  • 1 KNORR Vegetable Stock Pot
  • 375 ml Dried white haricot beans
  • 62.5 ml Firmly packed light brown sugar
  • 30 ml peri-peri sauce
  • 62.5 ml Golden syrup


  • Soak beans in water overnight.
  • Drain beans, then rinse under cold running water.
  • Put beans into a large saucepan, cover with cold water and bring to the boil.
  • Boil rapidly for 10 minutes, then reduce to a simmer for 50 minutes, or until tender.
  • Reserve 1½ cups of the bean cooking liquid.
  • Transfer the reserved liquid and the beans to a large casserole dish.
  • Preheat oven to 160°C.
  • In a frying pan heat oil. Fry bacon and onion for 5 minutes until crisp.
  • Stir in tomato sauce, syrup, peri-peri Sauce, sugar, mustard and KNORR Vegetable Stock Pot.
  • Add to the casserole dish and stir to combine. Cover with a lid.
  • Bake for 1 hour, stirring once, until hot and bubbling.