For an American-inspired meal, try our Boston baked beans with frying pan cornbread. Rich in flavour and loaded with family-friendly ingredients, you’ll be making it on repeat.
Serves66
Cook time10 hr 10 mins10 hour 10 minutes
Prep time20 mins20 minutes, + overnight soaking time
+ overnight soaking time
Ingredients
1 1/2 cups (300g) dried beans (such as white or black beans)
1 tbs olive oil
1 brown onion, finely chopped
2 middle bacon rashers, finely chopped
2 garlic cloves, crushed
2 tsp ground paprika
1 tsp ground cumin
2 x 400g cans diced tomatoes
1 tbs Worcestershire sauce
1 tbs golden syrup
2 tsp Dijon mustard
Coriander leaves, to serve
Frying pan cornbread
3/4 cup (110g) plain flour
3/4 cup (125g) cornmeal (polenta)
2 tsp baking powder
1 cup (160g) frozen corn kernels
1/2 cup (60g) coarsely grated cheddar
1 long red chilli, seeded, finely chopped
1/2 cup coarsely chopped coriander
3/4 cup (185ml) buttermilk
1 Coles Brand Australian Free Range Egg, lightly whisked
50g butter, melted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
Step 2
Heat the oil in a medium frying pan over medium heat. Add onion, bacon and garlic. Cook, stirring, for 5 mins or until onion softens. Add paprika and cumin. Cook for 1 min or until aromatic.
Step 3
Drain the beans and place in a slow cooker. Add the onion mixture, tomato, Worcestershire sauce, golden syrup and mustard. Cook on high for 10 hours (or on low for 12 hours), or until the beans are very tender.
Step 4
Meanwhile, to make the cornbread, preheat oven to 200°C. Combine the flour, cornmeal, baking powder, corn, cheddar, chilli and coriander in a large bowl. Whisk the buttermilk, egg and butter in a jug. Add to the flour mixture and stir to combine.
Step 5
Brush a 20cm round ovenproof frying pan with oil. Place over medium heat. Pour in the batter and use the back of a spoon to smooth the surface. Reduce heat to low. Cook, covered, for 10 mins or until almost cooked. Transfer pan to oven. Bake for 10 mins or until golden.
Step 6
Spoon the baked beans among serving plates and sprinkle with coriander. Cut the cornbread into wedges and serve with the baked beans.
Prep time20 mins20 minutes, + overnight soaking time
+ overnight soaking time
Ingredients
1 1/2 cups (300g) dried beans (such as white or black beans)
1 tbs olive oil
1 brown onion, finely chopped
2 middle bacon rashers, finely chopped
2 garlic cloves, crushed
2 tsp ground paprika
1 tsp ground cumin
2 x 400g cans diced tomatoes
1 tbs Worcestershire sauce
1 tbs golden syrup
2 tsp Dijon mustard
Coriander leaves, to serve
Frying pan cornbread
3/4 cup (110g) plain flour
3/4 cup (125g) cornmeal (polenta)
2 tsp baking powder
1 cup (160g) frozen corn kernels
1/2 cup (60g) coarsely grated cheddar
1 long red chilli, seeded, finely chopped
1/2 cup coarsely chopped coriander
3/4 cup (185ml) buttermilk
1 Coles Brand Australian Free Range Egg, lightly whisked
50g butter, melted
Description
For an American-inspired meal, try our Boston baked beans with frying pan cornbread. Rich in flavour and loaded with family-friendly ingredients, you’ll be making it on repeat.
Method
Step 1
Place the beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
Step 2
Heat the oil in a medium frying pan over medium heat. Add onion, bacon and garlic. Cook, stirring, for 5 mins or until onion softens. Add paprika and cumin. Cook for 1 min or until aromatic.
Step 3
Drain the beans and place in a slow cooker. Add the onion mixture, tomato, Worcestershire sauce, golden syrup and mustard. Cook on high for 10 hours (or on low for 12 hours), or until the beans are very tender.
Step 4
Meanwhile, to make the cornbread, preheat oven to 200°C. Combine the flour, cornmeal, baking powder, corn, cheddar, chilli and coriander in a large bowl. Whisk the buttermilk, egg and butter in a jug. Add to the flour mixture and stir to combine.
Step 5
Brush a 20cm round ovenproof frying pan with oil. Place over medium heat. Pour in the batter and use the back of a spoon to smooth the surface. Reduce heat to low. Cook, covered, for 10 mins or until almost cooked. Transfer pan to oven. Bake for 10 mins or until golden.
Step 6
Spoon the baked beans among serving plates and sprinkle with coriander. Cut the cornbread into wedges and serve with the baked beans.
