Boston-style baked beans

One thing I have learnt about being a coeliac is that snacking can be HARD. Most of the things I used to grab and ‘nack on are now a no-go. As such, I went in search of delicious GF goods I could make to have in the cupboard or fridge that I could grab when I needed a ‘nack. Although they are traditionally a breakfast food, Boston-style baked beans also make a great snack. As such, they have become a staple at 55 Waterloo and are loved by coeliacs and non-coeliacs alike!



3 tins of cannellini beans

1 tin of kidney beans

1 tin of butter beans

1 large onion, finely chopped

1.5kg ham hock

2 bay leaves

80ml rice malt syrup

160 g tomato paste

2 tbsp worcestershire sauce

1 tsp mustard powder

1 garlic clove


  1. Drain and rinse all the beans.
  2. Put the beans, onion, ham hock, bay leaf, rice malt syrup, tomato paste, worcestershire sauce, mustard, garlic and 750 ml (3 cups) water into a slow cooker. Cook on low for 8-10 hours, or until the beans are soft.
  3. Carefully remove the hock. When cool enough to handle, cut/pull the meat off the bone and pull it apart/chop it into smallish chunks. Return the ham to the slow cooker and stir well to combine.
  4. Cook, uncovered, for a further 30 minutes, or unitl the sauce is thick and syrupy.



Adapted from a recipe in ‘slow cooking’, bay books (2009).

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