Boston Beans

Give baked beans an all-American twist. Caramelized onion and black treacle create a sweet and smoky sauce – perfect for dipping crusty bread into for a hearty lunch or on toasted sourdough for brunch. Alternatively, serve at a barbecue as a winning side dish.
Serves 2 generously
Total Time
50 Minutes
1 tbsp of sunflower oil
1 large onion, finely diced
1 tsp of dried mixed herbs
400g of canned chopped tomatoes
1 tbsp of black treacle
400g of canned haricot beans, drained and rinsed
Generous pinch of black pepper
Step 1

Preheat the oven to 180°C/350°F/gas mark 4.

Step 2

Heat the oil in an ovenproof pan over a medium heat, add the onion and cook for 8–10 minutes until the onion has caramelized, stirring occasionally to avoid sticking. Add the herbs and cook for a further minute.

Step 3

Stir in the chopped tomatoes and black treacle until combined with the onion, then pour in the beans.

Step 4

Stir again to combine, then place the lid over the dish. Transfer the pan to the oven and bake for 30 minutes. Remove from the oven and season with black pepper before serving.

Step 5

Sprinkle with some extra dried mixed herbs or chopped thyme leaves before serving, if you like.

Recipe courtesy of Five Ingredient Vegan by Katy Beskow (Quadrille £20). Photo: Luke Albert

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