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| Finished in the oven, rich and sweet Boston baked beans are an American classic perfect for cold winter nights. |
The origins of Britain's beloved baked beans lie across the pond in the USA. Early European settlers took inspiration from Native American beans cooked with maple syrup. In the 18th century the maple syrup was replaced with molasses, abundant in Boston from the trade in sugar and rum.
Beans cooked with small amounts of meat are common across many cultures, as an economical way to make expensive meat go a long way. When buying bacon do choose carefully, much pig production is fraught with unstainable practices (read more in our blog post Soy No More: Breaking the UK's dependence on imported soy). In this recipe Amy used Dorset pancetta with rosemary from The Real Cure - a cured and air dried free range pork belly.
Pork is a traditional ingredient in Boston Baked Beans but you may prefer to leave it out - try adding dried mushrooms, our fava bean umami paste or oak smoked water instead.
As always soaking your beans is not necessary, if you forget the night before, don’t panic but just add an hour to the bean's initial cooking time.
These beans are quite sweet so serve them with something bitter or acidic. Our recipe for Yellow Pea ‘Cornbread’ with Lime & Chilli would make a traditional American pairing. But baked potato, slaw and salad would be great. Or simply over toast.
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Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
