Boston Baked Beans

Boston Baked Beans

Posted by Kim McCosker on

Boston Baked Beans

Serves 4 people


  • 2 x 420 gram cans cannellini beans drained
  • 1 kg smoked ham hocks
  • 420 gram can 'Big Red' tomato soup
  • 1/4 cup pure maple syrup


  • Place all the ingredients in the slow cooker and season with cracked pepper.
  • Note, the hocks have a thick skin, that is near impossible to remove until after being slow cooked.
  • Into the can of soup, add 1/2 cup water, swirl to remove all the soup and pour into the cooker and stir to combine.
  • Cover and cook on LOW for 6 to 8 hours.
  • Remove the hocks, peel back the skin (discard skin and bones), shred the ham from the bones and return the meat to the slow cooker.
  • Stir through before serving.

Recipe Notes

Optional: For a complete comfort meal, serve with toasted sourdough and/or poached, fried or scrambled eggs for added protein.

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