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Homemade Baked Beans Recipe

Name: Homemade Baked Beans Recipe
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 500g or 2 heaped cups organic dry haricot beans; 2 Tbsp olive oil; 2 cloves garlic, crushed; 1 organic carrot, finely chopped; 1 small celery stick, finely chopped; 1 400g tinned organic chopped tomatoes; 2 Tbsp tomato ketchup, or more, to taste; 1/2 tsp molasses; 1 tsp tamari; 1 tsp mustard, optional

Whether it is beans on toast or a full vegetarian English breakfast, baked beans are a staple. Have you ever thought about making your own baked beans ? It is childishly easy to make, and you can adjust the quantities of seasoning (ketchup, molasses, tamari and mustard) to get it just right for you and your family.

Customer Rating:
5.0

(1 votes)

Posted by: michael
On: 02/07/2016

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Breakfast
Lunch Box
Main Courses
Recipes for kids
Side dishes

You will need

Ingredient	Add
500g or 2 heaped cups organic dry haricot beans		More products
2 Tbsp olive oil	Awaiting stock	More products
2 cloves garlic, crushed		More products
1 organic carrot, finely chopped		More products
1 small celery stick, finely chopped		More products
1 400g tinned organic chopped tomatoes		More products
2 Tbsp tomato ketchup, or more, to taste		More products
1/2 tsp molasses		More products
1 tsp tamari	Awaiting stock	More products
1 tsp mustard, optional	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Soak the dry haricot beans overnight with 2 Tbsp sea salt. The next day, cook them in a pressure cooker for about 20 minutes on in a saucepan for about 45 minutes, or until soft, but not mushy. The cooking time depends on the age of the beans, the older the beans the longer it will take.
While you are cooking the beans, make the sauce : heat the oil over medium heat in a medium saucepan.
Add the chopped garlic, and fry, stirring, for about 1 minute, until fragrant.
Add the chopped carrot and celery and cook for about 15 minutes, until soft.
Add the tomatoes, the ketchup, soy sauce, molasses and mustard, if using. Add 1 cup water, stir to combine and simmer for about 30 minutes until the sauce thickens.
Take the saucepan off the heat, allow to cool a little, then blend until smooth.
Return the sauce to the saucepan, season to taste, adding a little more ketchup if you like, then add the cooked and drained beans and simmer for a further 10 minutes.
Finally, if you wish, you may transfer the beans in sauce to a baking dish and bake in a moderately hot oven for about 20 minutes.
Serve as part of a traditional British breakfast, on toast or on baked potatoes.