Quick Boston Baked Beans

Total Time
Prep 20 mins
Cook 15 mins

From Australian Super Food Ideas May 2007. Low GI, great breakfast or brunch or light supper. They recommend to make a double batch and freeze for later use eg as jacket potato topping. 9th November 2008 UPDATE made this today and have made changes to timing and serving size, I have upped to 5 serves based on that I got 5 cups of 250ml, weighing 200gram each. I've increased the prep time but then my knife skills are slow especially on a day of pain. UPDATE June 2010 - To make vegetarian omit the bacon and if you want try other canned beans (though white light coloured ones work best) and herbs. You could use dried beans but you would need to cook these first which doesn't make the recipe quick but very cheap to make.

Ingredients Nutrition


  1. Heat oil in a deep non-stick frying pan over medium heat.
  2. Add bacon and cook for 4 to 5 minutes or until crisp. Remove bacon from pan using a slotted spoon and set aside.
  3. Add onion to frying pan, cook stirring for 3 minutes or until onion is tender and light golden, add garlic and paprika continue to cook stirring for 1 minute.
  4. Return bacon to frying pan and add the tomatoes, sugar, tomato paste and beans. Cook stirring often for 5 minutes or until heated through.
  5. Season with salt and pepper.
  6. Split muffins and toast. Spread with butter.
  7. Place on serving plates and spoon baked beans over the muffins and sprinkle with parsley.


Most Helpful

i used canned navy beans . this tastes like a better verision of our pork and beans used thomas's wheat english muffins ,easy

Dienia B. September 21, 2012

Wonderful quick and healthier way to have baked beans! I used turkey bacon and instead of brown sugar sugar beet syrup. As there are no English muffins available in Germany, I used recipe #435745 instead. We enjoyed this very much! Thanks for posting :)
Made for Turning Over a New Leaf (Diabetes Forum).

Mia in Germany January 02, 2012

Very good and easy! We do not have english muffins in the Netherlands so I used crusty country bread instead,put a poached egg on top and a green salad on the side for a nice comfort-food-dinner! Thank you Pat for a great recipe!

Chef Els April 25, 2010

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