Name: Boston baked beans
Prep time: 15 min
Cook time: 600 min
Total time: 615 min
Yield: 4
Ingredients: 1 large onion (about 200gm), finely chopped; 300 gm speck, rind removed, finely chopped; 90 gm (¼ cup) golden syrup or treacle; 75 gm (1/3 cup firmly packed) brown sugar; 2 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tbsp hot chilli sauce; 410 gm canned crushed tomatoes; 400 gm canned cannellini beans, rinsed, drained; 400 gm canned butter beans, rinsed, drained; 400 gm canned borlotti beans, rinsed, drained; 750 ml (3 cups) chicken stock; ½ cup finely chopped fresh flat-leaf parsley; To serve: baby spinach and crusty bread

Ingredients

1 large onion (about 200gm), finely chopped

300 gm speck, rind removed, finely chopped

90 gm (¼ cup) golden syrup or treacle

75 gm (1/3 cup firmly packed) brown sugar

2 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1 tbsp hot chilli sauce

410 gm canned crushed tomatoes

400 gm canned cannellini beans, rinsed, drained

400 gm canned butter beans, rinsed, drained

400 gm canned borlotti beans, rinsed, drained

750 ml (3 cups) chicken stock

½ cup finely chopped fresh flat-leaf parsley

To serve: baby spinach and crusty bread

Method

Main

1.Place onion, speck, syrup, sugar, mustard, sauces, tomatoes, beans and stock in a 4.5-litre (18-cup) slow-cooker. Cook, covered, over low heat for 9 hours, then uncover and cook for a further hour or until the mixture is thickened slightly. Season to taste.

2.Add half the parsley, stir to combine and serve with baby spinach leaves and crusty bread and sprinkle with remaining parsley.

Note Recipes taken from The Australian Women’s Weekly Slow Cooker 4 ($12.95) published by Bauer Media Group, available at selected newsagents and supermarkets. These recipes have been reproduced with minor GT style changes.
OVEN VERSION
Prep + cook time 1¾ hours
1 Preheat oven to 180°C.
2 Heat 1 tbsp olive oil in a large flameproof casserole over medium-high heat, add onion and speck and cook, stirring, for 10 minutes or until browned lightly.
3 Add syrup, sugar, mustard, sauces, tomatoes, beans and stock, and bring to the boil. Cover dish, transfer to oven and cook for 1¼ hours or until sauce thickens. Stir in parsley and serve with baby spinach and crusty bread.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Louise Pickford

Ingredients

Method

Main

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