Boston Baked Beans

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

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Serves 4 Servings

6 Prep Time

360 Cooking Time


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.

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