I admit, these take a LONG time to make: a few hours of baking time, in addition to soaking the beans overnight (of course, you can use canned navy beans to avoid the soaking time). So even if you’re too late to make them for Meatless Monday, you can get it all prepped ahead of time for dinner any other day of the week. Enjoy this classic and fibre-packed dish alongside coleslaw or a salad.
220 g dried white navy beans, soaked for at least 8 hours
1 tablespoon sunflower oil
5 shallots, finely chopped
2 garlic cloves, crushed
2 celery stalks, finely chopped
1 can (796 ml) diced tomatoes
2 teaspoons dried mixed herbs
2 cups dry cider/beer
pepper to taste
2 tablespoons dark brown sugar
1 tablespoon black treacle/molasses
1 teaspoon Dijon mustard
sprigs fresh Italian parsley to garnish
- Drain the soaked beans and rinse under cold running water. Place them in a saucepan, cover with plenty of fresh cold water and bring to a boil. Boil rapidly for 10 minutes, then reduce the heat and simmer for 50’60 minutes or until tender. Drain well and place in a flameproof casserole dish.
- Preheat the oven to 325ºF (160ºC). Heat the oil in a saucepan, add the shallots, garlic and celery, and sauté for about 5 minutes or until softened, stirring occasionally.
- Stir in the canned tomatoes with their juice, the dried herbs, cider and pepper. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Add the sugar, treacle and mustard to the tomato sauce, and mix. Pour the sauce over the beans and stir to mix. Cover the casserole and bake for 3 1⁄2 hours, stirring occasionally. Serve the Boston baked beans hot, garnished with Italian parsley.
Boston Baked Beans variations: Instead of white navy beans, you can substitute other beans, such as black-eyed or cannellini.