Boston Baked Beans

August 3, 2020
Boston Baked Beans

We grew up eating Pork and Beans every other week.  I think my mother grew tired of serving it the way it was; opening the can and then serving it to us. So she looked up another way and found a recipe for this. It became so popular that we would also serve this dish during children’s parties.

I am now recreating, from memory, the way my mother made baked beans for us.

Boston Baked Beans is a very stretchable dish and I mean really stretchable! Very similar to the fishes and loaves! I also read that you can use maple syrup or honey to sweeten it.

Boston Baked Beans

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By Marianne de Leon Serves: 4-6
Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour

This white beans and bacon cooked in a tomato sauce dish is my recreation of what my mother used to serve us as children, her homemade version of canned pork and beans.


  • 250 grams pork belly rasher - boiled in water, with a bit of salt and 10 whole peppercorns; then slice into ½-inch slices
  • ½ cup sliced onion
  • 2 tablespoons cooking oil
  • ½ cup broth from the cooking liquid of the pork
  • 2 cans pork and beans or plain beans
  • 1 tablespoon tomato paste
  • 2 tablespoons sugar
  • 2 pieces bacon slices - cut into 1-inch strips
  • 1 can of Vienna sausages - each sliced into 3 parts - you may also use hotdogs or German sausages
  • Dash of freshly ground black pepper
  • Dash salt



In medium sized saucepan, pour in the oil and set over medium-low fire.


Now add the onions and sauté for 1 minute and then add the sliced pork belly. Continue to sauté for 2 minutes.


Now add the bacon and continue to sauté for another 2 minutes.


Then add the tomato paste, and the broth. Simmer for 2 minutes.


Add the sugar, beans, pepper and salt. Simmer for 3 minutes then add the Vienna sausages. Mix gently.


Transfer the mixture to a glass Pyrex tray.


Turn on the oven at 176ºC (350ºF) and bake the pork and beans for 15 minutes before serving.

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