There is nothing more satisfying, delicious and humble that a pot of homemade baked beans bubbling away in a flavour packed tomato sauce. Add a slice of toasted bread, a baked potato or a few veggie sausages and a tasty quick, easy and wholesome meal is ready!
Course Dinner, Lunch, Side Dish
Cuisine American, British
Prep Time 10mins
Cook Time 35mins
Total Time 45mins
Servings 4or 6 smaller side-dish portions
large non-stick pan
2cansharicot beanstwo 400g/14oz cans, drained (or about 480g cooked beans)
Pour in the veggie stock, tomato passata, Worcester sauce, and black treacle. (dip the measuring spoon in boiling water before scooping out the treacle as then the treacle will slide off the spoon much easier).
Tip in the soft brown sugar, garlic and onion powders, mustard, and tomato puree. Season with salt and black pepper.
Stir everything well together. (At this point you can leave the beans on the stove with a lid on the pot until your ready to cook them later in the day, or pop into the refrigerator until the next day.)
Bring the beans to a simmer and over a low heat cook for 30-35 minutes. If preferred pop a lid on the pot if the sauce starts to gloop and splutter out the pot! But don't place the lid directly covering the entire pot, just on ajar so that steam escapes and the sauce has a chance to thicken.
To finish the beans stir through 2 tablespoons of red wine vinegar and 1-2 teaspoons of liquid smoke if liked.
Season with salt and pepper if necessary, and garnish with fresh parsley and a few red pepper flakes if liked.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Data does not include liquid smoke optional addition.
If serving 6 portions with this recipe as opposed to 4, calories are reduced to 170 per serving, 8 g protein, 4 mg Iron and 97 mg calcium.
Store homemade baked beans within a covered food container for 3-4 days.
Or freeze for up to 3-4 months.
To reheat simply add the beans to a non-stick pan or pot and reheat until piping hot. Stir frequently.
Or pop in the microwave for a minute or two.
Instead of haricot (navy) beans try a different single bean or a mix chosen from: butter beans, cannellini beans, kidney beans, borlotti beans, black beans, black-eyed peas, chickpeas, etc.
For gluten-free baked beans use a gluten-free vegetable stock, gluten-free soya sauce (Tamari) and check that all your flavourings/herbs/spices are free from gluten.
Serve baked beans along side pot-pies/pastries/mashed potatoes, veggie sausages, on toasted bread, chilli's, baked potatoes, etc.