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  1. To make these rich and smoky baked beans I take my casserole dish and soften the onions, garlic, and spices until sweet and translucent, next add the bacon lardons and continue cooking until golden then add tomatoes, mustard, molasses and mix well.
  2. Add the drained beans and stock, bring to a simmer then skim any white protein bubbles away before covering with a tight-fitting lid.
  3. Next place in a preheated oven at 150ºc for approximately 3 hours, the starch from the beans will thicken the sauce and emulsify all the beautiful oils released whilst cooking.
  4. Alternatively cook in a pressure cooker following the manufacturer's instructions for around 45 minutes.
  5. The beans are best left to sit for a while before eating so the flavours develop and make a harmonious marriage.
  6. To serve finish with the chopped parsley folded through the beans and the vinegar incorporated.

To serve

Pork sausages work perfectly with lots of fresh crusty bread.

Alternatively replace dried beans for tinned haricot beans, follow step 1 then add 2 tins of drained beans with the stock & simmer on the stove top for 15 minutes stirring occasionally.