We were recently invited to a pot luck and I decided to take Boston Baked Beans thinking that it is a great one pot dish and that it may not be familiar to all of the folk at the event in the local village hall. I found a Hugh Fearnley-Whittingstall recipe which I would happily recommend with a slight variation which was thick cut smoked bacon chunks instead of the pork belly. A week later we were back at the butchers and spotted a very inexpensive cut of beef which was a short rib so we selected the meatiest pieces and put mum’s famous Carolina rub on them and slow cooked them in the oven for about 2 hours. Upon tasting the meat we immediately decided it would make a great addition to the Boston Baked Beans instead of pork. When the ribs had cooled a little we pulled the meat and set it aside to cool while I got to work on a batch of beans. This time I decided to add some big chunks of carrot just cause I had pulled a few from our remaining supply in the poly tunnel, a stick of cinnamon and a tablespoon of mustard seeds. If you are a fan of beans on toast and have never had Boston Baked Beans then you are in for a real treat! Get yourself a nice crusty bread (there are certain occasions where white bread wins and I personally think this is one of them) toast it, smother it in butter and serve with whatever version of this recipe you decide to make. Heaven!!
![](http://rudhamorplockton.co.uk/wp-content/uploads/2019/03/img_3472-1-1020x765.jpg)
Here is the link to the recipe
https://www.bbc.com/food/recipes/bostonbakedbeans_10471
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