Boston Baked Beans

5 February 2021 By

Ingredients − Serves 4 to 6


  • Handful chopped fresh coriander
  • 12 slices GF bacon grilled in oven until crisp (optional)

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  1. Soak the cannellini beans overnight in a large pot.
  2. Discard the soaking water and replace with sufficient fresh water to just cover the beans and ham hock.
  3. Simmer for one hour.
  4. Remove the ham hock from the pot. Discard the skin and bones, chop the meat into small pieces and return to the beans.
  5. In a bowl mix Latasha’s Kitchen Chilli Oil with Orange Chimichurri & Jalapeno Relish, Zingy Tomato Chutney, tahini and tomato paste.
  6. Add this mixture to the beans along with the tomato pulp, Worcestershire Sauce, Dijon mustard, Latasha’s Kitchen Caramelised Apple Cider Vinegar and brown sugar, stir gently to combine.
  7. Simmer for an hour or until the beans are tender and the sauce is reduced to a thick coating consistency.
    Tip: Simmer gently, stirring often so it doesn’t burn or stick to the base of the pot.
  8. Serve in a bowl topped with fresh chopped coriander and crispy bacon, alongside crusty bread.

NOTE: Dried beans are a good sauce of iron and protein.