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Boston baked beans in jackets


  • Preheat oven to 180°C fan forced (200°C normal).
  • Soak the cannellini beans in plenty of cold water overnight. Drain well.
  • When ready, heat a little oil in a large heavy-bottomed pot and gently sauté the garlic, capsicum and onion until reasonably tender, stirring now and again.
  • Add the chilli paste and cumin. Stir well and cook to toast.
  • Then add the wine, tomato puree and BBQ sauce with the sugar, molasses, quite a bit of seasonings and the mustard. Mix well.
  • Add the drained cannellini beans and mix well. Gently cook for about 1-1½ hours until the beans are very tender, adding quite a lot of water as they dry out. Taste for seasoning.
  • While the beans are cooking, prick the potatoes all over with a fork, salt well, spray with oil and individually wrap in squares of kitchen foil. Then cook in the oven until tender when pierced with a small sharp knife.
  • Cut the potatoes in half, almost right through, and top each one with a mound of beans. Spoon a dollop of sour cream on each potato and sprinkle with parsley.
  • Serve the potatoes on individual plates with a simple salad on the side.


  • 1½ cups dried cannellini beans
  • olive oil
  • 2 garlic cloves, crushed
  • ½ red capsicum, cored, seeded & diced
  • ½ large onion, chopped
  • 1 heaped tspn chilli paste
  • ½ tspn ground cumin
  • ¼ cup dry white wine
  • ½ cup tomato puree
  • ¼ cup American BBQ sauce
  • ½ heaped tbsp brown sugar
  • 1 tbsp molasses
  • sea salt & freshly ground pepper
  • 2 tbsp Dijon mustard
  • 6 large jacket potatoes, scrubbed well
  • olive oil spray
  • sour cream
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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