Baked beans with smoked bacon, pork belly & treacle/molasses from From the Oven to the Table: Simple Dishes That Look After Themselves (page 153) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans soak overnight.

  • senzler on February 17, 2026

    Good. Used 2lbs of country style ribs instead of pork belly and navy beans as it is what i had on hand. My neighbor had made home made sauerkraut so we had that on the side. I was doubtful but the two were surprisingly good together. Will make again. Homey meal for a Minnesota winter.

  • meginyeg on November 07, 2022

    We loved this and will definitely make again.

  • breakthroughc on January 10, 2021

    This is one of my favorite recipes in this book. The recipe is worth the purchase price of the book. I have made it several times and haven't needed extra cooking time. I do soak my beans over night. I use double the amount of pork belly and bacon to make this more of a meaty main. I recommend using the lower amount of chile flakes.

  • Foodycat on October 31, 2019

    Mine took a LOT longer to cook. Easily needed an extra two hours and the beans were cooked but not disintegrating. It was a little sweet for our tastes, and needed more salt. There's a lot left over, so I will add a little extra seasoning before we re-heat the leftovers.

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