Homemade Baked Beans

We love baked beans in my household, and always have some on hand. Recently, a colleague mentioned that she made her own. Homemade backed beans? As you can well imagine this interested me greatly and I was lucky enough to get a copy of the recipe she used.

Using her recipe as a foundation, I’ve now made homemade baked beans a few times and haven’t actually bought anything other than dried beans for my version since. It’s a great one pot recipe which is nutritious, low on salt, low on sugar and high in fibre. They do take some time to make and I seem to change the method and recipe every time so I’ve given details of the last batch I made. I’ve taken to doing a large pot which I freeze in portions and lasts me about a month.

Ingredients

Makes: the equivalent of 4 cans of beans 

500g of mixed beans – I use anything from cannellini beans to kidney beans and turtle beans

1 red onion – finely chopped

1 brown onion – finely chopped

6 cloves of garlic

Optional: 4 celery sticks – I had some on hand so chopped them finely and used them to thicken the recipe

1 tsbp of paprika

1 tsbp of cumin

1 tsbp of soya sauce/worchester sauce

2 tbsp of brown sugar

1 box of tomato passata

1 tsp of mustard

2 vine tomatoes – roughly chopped

Water

Method

Prep: 6 hours Cook: 6 hours Ready In: 12 hours

  • I combine all the beans into a single pot, rinse and cover with water. I use dried beans so they need to be pre soaked but you can also use the canned variety to speed up the process.
  • Once the beans have been soaked, I rinse them and then add all ingredients into a large pot. Cover with water and cook on a low heat for around 4/5 hours. NB – If using canned beans there is no need to rinse them and you can probably use the brine in place of additional water.
  • Check the pot frequently, taking time to stir so that the beans don’t stick to the bottom of the pot.
  • Depending on how you want the consistency, you can boil the mixture until it us thick, or add more water for a runnier sauce. I find that the slower they cook, the better the result.

Either way, these are totally yummy and great hot or cold!

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