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Boston Baked Beans

by ManiLife from The Peanut Butter Cookbook

There's an unexpected secret ingredient in this delicious recipe from peanut butter brand, Mani Life. The resulting beans are the perfect combination of nutty, sweet and savoury. Pile onto toast with some extra peanut butter.

From the book


These baked beans are super simple. When writing this recipe, we tried to imagine our hungover selves and what we’d be capable of doing, and we’re pretty happy with the results. Bang it all in a tray and let it work its magic.

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8 rashers streaky bacon
1 onion
3 sticks celery
2 green peppers
4 cloves garlic
1 tbsp extra virgin olive oil
3 tbsp tomato ketchup
3 tbsp black treacle (or use soft dark brown sugar)
3 tbsp crunchy ManiLife peanut butter, plus extra to serve
4 tbsp apple cider vinegar
650ml chicken stock
400g tin cannellini beans
400g tin borlotti beans (or just use a second tin of cannellini beans)
To serve:
toast of your choice
Handful of parsley leaves


Preheat your oven to 240°C/220°C fan/gas 9 and put a large roasting tin in the oven to heat up.

Chop the bacon rashers into 3cm pieces, then finely chop the onion, celery and green peppers. Tip everything into a bowl with the garlic cloves (leave their skins on). Drizzle in the oil, season well and toss.

Once the roasting tin is hot, scrape everything from the bowl into the tin. Roast for 10 minutes.

Meanwhile, in a bowl or jug, whisk together the ketchup, treacle, ManiLife, vinegar and chicken stock. Drain all the beans well.

After the 10 minutes are up, remove the tin from the oven and carefully squeeze the garlic cloves out of their skins, returning the cloves to the tin. Tip in the beans and stock mixture and stir really well to combine. Reduce the oven temperature to 200°C/180°C fan/gas 6 and return the roasting tin to the oven for 45 minutes until the mixture has thickened.

To serve, slather the toast with more ManiLife, if you like, then top with the baked beans and scatter over the parsley leaves. Winner.

Tip: To make this gluten-free, serve with a jacket potato or with gluten-free bread.

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From the book: The Peanut Butter Cookbook

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