Boston style baked beans by Magefesa USA



  • 14 Oz White or pinto beans.
  • 1/3 Cup brown sugar.
  • 2 Tablespoons molasses.
  • 2/3 Lb Bacon.
  • 1 Onion.
  • 1 Carrot.
  • 2 Garlic cloves.
  • ½ Cup tomato sauce.
  • Mild olive oil, 0.4°.
  • 1 Tablespoon mustard.
  • 3 Cloves.
  • Salt.
  • Water.


Place the beans to soak overnight, for 12 hours, in cold water.
Chop the onion, carrot and garlic into a fine brunoise.
Heat a dash of olive oil in a Stainless steel Magefesa Sibaris casserole. Cook carrots, onions and garlic until soft.
Cut bacon into strips or cubes. When vegetables are ready, add bacon pieces to pot and give it a quick stir fry. Add tomato sauce and cook over low heat for about 5 minutes.
Dissolve sugar and molasses in a little warm water. Add mixture to pot and then the beans.
Cover with cold water. Stir in the tablespoon of mustard and the cloves.
Bring to a boil, frequently spooning off the impurities that rise to the surface. Let simmer for about 15 minutes.
Cover pot and place into the oven at 320°F. Cook for 1 h 45 minutes to 2 hours.
Check the beans for doneness. Taste to rectify seasoning if necessary.
Serve hot.

You can provide the beans with a spicy touch by adding a few chilies, or cayenne pepper to the vegetable sofrito sauce.


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