Boston (in Lincolnshire) Baked Beans

  , , ,

March 28, 2018

We might not have a rum distilling industry providing dark treacle as a by-product, but we do now have Hodmedod’s Fermented Bean paste. Maybe a little strong to be a like-for-like substitution, but a teaspoon or so will bring that savoury depth in spades. We also have UK grown Fava beans.

  • Prep: 30 mins
  • Cook: 2 hrs 10 mins


500 g French Country sausages (or other pork sausages)

500 g whole fava beans (soaked overnight)

1 large onion (finely diced)

2 carrots (finely diced)

2 sticks of celery (finely diced)

2 bay leaves

1 tsp fresh thyme leaves

3 cloves of garlic – finely chopped

200 g unsmoked streaky bacon cut into squares

400 g can of chopped tomatoes

500 ml stock or bone broth

4 small onions – quartered

2 tsp (heaped) each of Hodmedod’s Umami Fava bean paste and Colman’s English mustard powder


1Brown the sausages on a reasonably high heat.

2Rinse the fava beans and bring to the boil in about half a litre of cold water. Cook until al dente. Drain – keeping a little liquid.

3Heat a little oil in a heavy casserole and sauté the diced onion, carrots, celery, bay leaves, thyme, garlic and bacon until nicely browned.

4Add the browned sausages, beans, tomatoes, stock, quartered onions, bean paste and mustard. Season with black pepper – it shouldn’t need any salt.

5Bake for an hour and a half at 160°C with lid on and another forty minutes without the lid. Keep an eye on it and push the top down if it gets too crusty and add the bean liquid if it gets too dry.

6Serve straight from the casserole.

Don't forget to soak your fava beans overnight before starting to make this recipe!