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Boston baked beans with frying pan cornbread
Boston baked beans with frying pan cornbread
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Prep Time:
380 minutes
Cook Time:
610 minutes
Total Time:
990 minutes
Authentic Boston baked beans slow cooked to perfection, paired with cheesy cornbread for a true taste of America.
Ingredients:
  • 300g bean
  • 1 brown onion, finely chopped
  • 2 middle bacon rashers, finely chopped
  • 5.00 gm ground paprika
  • 2.50 gm ground cumin
  • 2 x 400g cans diced tomatoes
  • 24.40 gm Worcestershire sauce
  • 26.80 gm golden syrup
  • 11.80 gm Dijon mustard
  • Coriander leaves, to serve
  • 110g plain flour
  • 125g cornmeal
  • 8.00 gm baking powder
  • 160g corn cob
  • 60g cheddar cheese
  • 1 long red chilli, seeded, finely chopped
  • 125.00 ml coarsely chopped coriander
  • 185ml buttermilk
  • 1 free range egg, lightly whisked
  • 50g butter, melted
Instructions:
  • In a large bowl, generously cover the beans with cold water. Allow them to soak overnight.
  • In a medium frying pan over medium heat, heat the oil until shimmering. Add onion, bacon, and garlic. Sauté for 5 minutes until the onion softens. Stir in paprika and cumin, cook for 1 minute until fragrant.
  • After draining the beans, transfer them to a slow cooker. Combine with the onion mixture, tomato, Worcestershire sauce, golden syrup, and mustard. Cook on high for 10 hours (or on low for 12 hours) until the beans are tender.
  • Preheat your oven to 200C for the cornbread. In a large bowl, mix flour, cornmeal, baking powder, corn, cheddar, chili, and coriander. In a separate jug, whisk buttermilk, egg, and butter. Combine the wet and dry ingredients, stirring until mixed.
  • Prepare a 20cm round ovenproof frying pan by brushing it with oil. Heat the pan over medium heat, then pour in the batter and use the back of a spoon to ensure the surface is smooth. Lower the heat to low, cover, and cook for 10 minutes or until almost cooked. Transfer the pan to the oven and bake for an additional 10 minutes or until golden brown.
  • Divide the baked beans onto serving plates and garnish with fresh coriander. Cut the cornbread into wedges and serve alongside the beans.

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