Boston Baked Beans in the Slow Cooker recipe

Preparation Time: 20 minutes | Cooking Time: 10 hours

Beans are cooked slowly in a delicious sauce made from passata, treacle and smoked streaky bacon in this fantastic recipe. The perfect topping for a jacket potato!


  • 625g dried haricot or cannellini beans
  • 300g passata
  • 350ml water
  • 4 heaped tbsp. treacle
  • 2 large onions, finely diced
  • 1 tbsp. mustard powder
  • 1 tsp. salt
  • 6 large rashers of smoked streaky bacon, finely chopped
  • 200g dark brown soft sugar


  1. Soak the beans overnight then drain of water. Place into the slow cooker.

  2. Stir in the passata, water, treacle, onions, mustard powder, salt, bacon and sugar until really well combined. Cover and cook on low for 8-10 hours or until the beans are tender and the sauce thick.

The beans are best eaten as soon as you've cooked them, but they'll keep in the fridge in a sealed container for a good week. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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