Meaty Boston Style Beans

Mummy’s Fast & Easy

Happy Friday folks!
It was my first time making Boston Beans the other day and I must say, even though I cook more meat-free:), I absolutely loved these meaty beans.
To be honest, I’ve never heard of Boston beans before but thanks to one of my culinary books, I discovered them.
In general, I cook a lot of beans – soups, salads, stews or currys but this time I wanted to make them a bit different.
I didn’t follow the recipe precisely(in fact, I never do and sometimes I admit, I regret it) but the beans turned out so tasty. I skipped the mustard as I didn’t have any but next time I would definitely add it.
So I’m sharing this amazing comfort food recipe for all of you meat lovers!:)

Here’s what you need.
Mummy’s Fast & Easy

  • 400/1lb black eyed beans
  • 5 bacon strips, thinly sliced
  • 3 pork shoulder steaks, thinly sliced
  • 1 onion, chopped
  • 2 cups tinned chopped tomatoes
  • 3tbsp Worcester sauce
  • 1tbsp butter
  • 2-3 bay leaves
  • 2tbsp dry thyme
  • 2tbsp paprika
  • salt
Mummy’s Fast & Easy

  1. In a pot, cover the beans with water and bring to a boil. Simmer for about 30-40 minutes until they soften.
  2. Remove the beans from the pot and instead add the butter in it. When it’s melted, add the onions, bacon and pork. 
  3. Cook for about 5 minutes and then add the beans, tomatoes and Worcester sauce. Season with salt, thyme and bay leaves and leave for another 5 minutes.
  4. Transfer the mixture in a casserole and bake in the oven for about 20 minutes or until ready.

Tip: Don’t forget to soak the beans overnight!

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