photo: Boston Bean Sauce

Boston Bean Sauce

As legend says, Boston sauce is cooked in big portions by American firefighters, by the way they know the sense of delicious and fast food, which is also nourishing and healthy. The dish is truly perspective. Look, you may serve sauce with crispy bread (the ciabatta is great here), also you may wrap it in tortilla or pita, it will be an acquaintance with Mexico, add any garnish (pasta, cereals) and you will have a good hearty meal, and if you add twice as much broth, then actually the soup will come out. I liked sauce much as it is simple, easy to cook and there is something very delicious in it. Thanks to whether a combination of products or well-chosen ingredients, anyway – I put it in the piggy bank.


  • Onion
    1 pcs
  • Bacon
    100-200 g
  • White beans
    430 g
  • Red beans
    430 g
  • Canned corn
    1 pcs
  • Tomatoes peeled
    430 g
  • Sugar
    2 tbsp
  • Mustard
    1 tsp
  • Chili sauce
    2 tbsp
  • Chicken broth
    100 g


  • 1. Cut for big pieces large onion and 100–200 g of bacon. You may use brisket, leavings of sausages, chicken, minced meat instead of bacon. Well, you can take everything meat that you have at your home. But bacon smells more fragrant.
  • 2. Pour 30–40 g of olive oil in a high pan, let it warm up and add bacon and onion. Fry the mixture until the onion become more clear and bacon is browned a little bit. At this moment oil and onion soaked with bacon flavors so it will be a great basis for the future sauce.
  • 3. Add red and white beans, one bank of each one, but drain liquid in advance. Then goes bank of corn, peeled tomatoes in their own juice (one bank as well but here you should add liquid in a pan), mustard (one tsp.), brown sugar (two tbsps.), hot chili sauce (two tbsps. or tomato paste).
  • 4. And then add 100–150 g of broth, it must cover beans and other ingredients in full. If you want to get a soup, then add 400–500 g of broth.
  • 5. Bring the mixture to the boil, reduce fire and boil until 2/3 of liquid is evaporated so that the sauce is dense but not dry. The same for the soup – boil on the slow fire at least for 40–60 minutes.
  • 6. Serve it cold or hot, up to you. You may add favorite herbs and species. I prefer fresh basil, just tear the leaves on the top when serving, it will be even more fragrant and slightly sharper.