
Recipe notes
Give baked beans an all-American twist! Caramelized onion and black treacle create a sweet and smoky sauce – perfect for dipping crusty bread into for a hearty lunch or on toasted sourdough for brunch. Alternatively, serve at a barbecue as a winning side dish.
Sprinkle with some extra dried mixed herds or chopped thyme before serving, if you like.
This recipe is suitable for freezing.

About this recipe
This Boston Beans Recipe is by Katy Beskow, author of “Five Ingredient Vegan” cookbook published by Quadrille Publishing.
Katy Beskow – the author of “15 Minute Vegan”, “Five Ingredient Vegan” cookbook showcases 100 simple yet exciting recipes using five ingredients or fewer. It’s perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking.
Katy is the expert on making easy meals for home cooks – even if you’re not confident in the kitchen or with vegan cooking. Using ingredients available from your local supermarket and with a list of larder essentials, you’ll have everything you need to fill food with taste and texture.
Buy it on:
amazon.co.uk Blackwells Waterstones