Clean Eating Boston Baked Beans
This clean eating Boston baked beans recipe does admittedly take longer than opening a tin of commercial beans, but they taste so good you’ll be hooked! This dish is full of flavour, pearly haricot beans coated in a glossy, slightly sweet and garlicky tomato sauce with succulent, melting pork belly. Serve spooned over crispy skinned jacket potatoes.
- Drain and rinse the beans.
- Place half of the belly pork in the bottom of your slow cooker along with the onions.
- In a large mixing bowl, whisk together the water, tomato paste, stock, olive oil, mustard, garlic, maple syrup, salt and pepper.
- Pour the beans into the tomato mixture and stir to mix well. Pour the bean and tomato mixture into the slow cooker covering the pork and onions on the base.
- Dot the surface of the beans with the remaining pork belly and push the pork into the beans so that the top of the pork cubes is level with the top of the beans. Bury the bay leaf under the surface of the beans.
- Slow cook for 6-7 hours until the beans are tender. The beans need to remain just covered in liquid so if the mix looks like it’s getting dry, top up occasionally with just a little hot water.
NOTE: If you don’t have a slow cooker, layer the ingredients into a lidded casserole dish and bake in the oven for 4 hours at 170°C until the beans are tender.