Weekly Recipes Straight To Your Email, Subscribe!

Boston Baked Beans

  • 4 Serves
  • 5 minutes
  • 6 hours

As the weather gets cooler, you’ll want to curl up to this hearty meal.


1kg smoked ham hocks
2 x 400g can cannellini beans, drained
420g can tomato soup
¼ cup pure maple syrup


  1. Place all the ingredients in a slow cooker and season generously. Note, the hocks will have a thick skin; this is near impossible to remove until after being slow cooked.
  2. Into the can of soup, add ½ cup (125mL) water, swirl to remove all the soup and pour into the cooker, stir to combine.
  3. Cover and cook on low for 6 to 8 hours. Remove the hocks, peel back the skin, shred the ham from the bone, discard skin and bones and return the meat to the slow cooker. Stir through before serving.


Delicious served with warm crusty bread and butter.

Did you enjoy this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.

3 Reviews

  • russ says:

    replace ham hocks with?

  • Diane Weir says:

    The best tasting baked beans ever!!! I think it is the maple syrup that just shot it into stardom for me, reminded me of my childhood, also it freezes very well, and that is important on my own, as that way you do not get sick of eating the same meal.
    It will be a staple for me during Winter.

Leave a Review

Love these healthy recipe ideas?

Join today for exclusive healthy recipes and tips that matter to locals like you.

Fresh recipe ideas straight to your inbox.

Subscribe for free delicious weekly recipes, plus the latest offers, competitions and more!