Now Autumn is well underway thoughts of forthcoming Hallowe’en and Guy Fawkes Night celebrations are with us. Before Winter’s chill really sets in, an Autumn bonfire party is the last proper opportunity for us in the UK to enjoy outdoor eating.
These US style baked beans are full of rich flavours, and quite unlike our UK tinned baked beans. Just perfect served over a big fluffy baked potato with a healthy serving of red cabbage slaw on the side; and don’t forget the mulled cider if you’re having a party. Of course you don’t actually have to have a bonfire party in order to make US campfire style baked beans but they are a great warming way to feed a crowd, especially if you do the traditional thing and bake your jacket potatoes on the bonfire!
Once soaked and boiled, the preparation for these beans is really quick and easy, however they do take several hours to cook properly so make sure you get your preparation underway earlier in the day! I actually cook mine in a traditional glazed terracotta ‘Olla’ or Spanish bean pot that I picked up for a fiver in a charity shop and it’s absolutely perfect for the job, however any casserole dish with a well fitting lid will do.
Boston Baked Beans – vegan
- 500g dried haricot beans (great northern), soaked overnight in cold water
- 2 onions, chopped
- 2 tbsp dark brown sugar
- 2 tbsp wholegrain mustard
- 4 tbsp molasses
- 450 ml apple juice
- 1 x 400g tin chopped tomatoes or passata
- 4 tbsp tomato puree
- 4 tbsp vegetarian Worcestershire sauce
- 1 tsp chilli powder
- 1/2 tbsp smoked paprika
- Preheat oven to 150C / 300F / Gas 2
- Drain the beans. Place them in a large saucepan and cover with fresh water. Boil for 10 minutes, scoop any foam off at this point. Put lid on saucepan, reduce heat and simmer for a further 45 minutes.
- Drain cooked beans and place in a casserole dish. Stir in the chopped onions, mustard and apple juice.
- Add all the other ingredients.
- Pour the mixture into the casserole dish and stir through the beans well.
- Put lid on casserole and bake for around 4 hours. Check a couple of times during cooking to ensure the beans don’t dry out too much – add a little extra water if needed.