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Boston Beans

Raise the standard for baked beans with this super tasty recipe


  • 2 tbsp vegetable oil
  • 2 onions, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp English mustard powder
  • 1tsp sweet smoked Spanish paprika
  • 1 tsp sea salt
  • ½ tsp ground cumin
  • small pinch ground clove
  • 1 carton or can of haricot beans (approx. 230g drained)
  • 90ml Cawston Press Cloudy Apple juice
  • 2 tbsp tomato ketchup
  • 2 tbsp BBQ sauce
  • 1 tbsp molasses
  • 1 tbsp Worcestershire sauce


Sauté the onion and garlic in the oil until translucent. Add the spices and fry for a few seconds, mixing them into the onions. Add the rest of the ingredients, stir well and bring to the boil. Simmer gently for 15 mins or so, taste for seasoning. Garnish with chopped coriander and serve with toasted sourdough bread. For a delicious brunch add a poached egg or two.

Cawston Tips

  • If you have more time cook your onions for longer so they caramelise which will bring more natural sweetness to the dish.
  • You can use Boston Beans as a base of more hearty stews – bulk it up with thick slices of mushrooms or roast your favourite vegetables and add to the dish when you serve it up.

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