Homemade Baked Beans
The ultimate baked bean recipe! Rich, tangy & full of flavour, these are great served as a side dish or on toast.
Servings: 8 People
Equipment
- Large Saucepan
- Sieve/Colander
- Jug Blender
Ingredients
- 2 tbsp Vegetable Oil
- 1 Large White Onion Finely Diced
- 3 Cloves Garlic Grated
- 1 tbsp Tomato Puree
- 3 tbsp Dark Brown Sugar
- 1 tsp Smoked Paprika
- 1 tsp Onion Granules
- 1 tsp Garlic Granules
- 1 tsp Ground Cumin
- 4 tbsp Balsamic Vinegar
- 680 g Passata
- 400 ml Chicken/Veg Stock
- 3 tbsp Worcestershire Sauce
- 3 tsp Lemon Juice
- 700g Tin Haricot Beans Drained - Keep The Liquid!
- 50 g Butter
Instructions
- Add the vegetable oil into a large saucepan & place over a low heat.Once hot, add in the diced onion & a pinch of salt then cook until starting to soften, roughly 5-10 minutes.2 tbsp Vegetable Oil, 1 Large White Onion
- Add in the grated garlic & cook for another 2-3 minutes.3 Cloves Garlic
- Next, stir in the tomato puree, sugar, paprika, onion & garlic granules, cumin & balsamic vinegar. Cook out over a low heat for 3-4 minutes.1 tbsp Tomato Puree, 3 tbsp Dark Brown Sugar, 1 tsp Smoked Paprika, 1 tsp Onion Granules, 1 tsp Garlic Granules, 1 tsp Ground Cumin, 4 tbsp Balsamic Vinegar
- Pour in the passata & stock then turn the heat up to medium & bring the sauce to a simmer.680 g Passata, 400 ml Chicken/Veg Stock
- Simmer the sauce, stirring regularly until reduced & thick. This will take around 20-30 minutes.
- Next, stir in the Worcestershire sauce & lemon juice. Season with salt & pepper then transfer to a jug blender & blitz until smooth.3 tbsp Worcestershire Sauce, 3 tsp Lemon Juice
- Return the tomato sauce to the saucepan & place over a low heat.
- Once the sauce has warmed back up, stir in the drained beans & the butter.700g Tin Haricot Beans, 50 g Butter
- When the butter has melted, add in enough of the reserved bean liquid (from the tin) to loosen the sauce slightly.
- Keep cooking for a couple more minutes, to warm the beans through then season with salt & pepper if necessary.Serve immediately or leave to cool then refrigerate.
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To Cook In An Aga.
Cook the sauce on the simmering plate. Once the passata & stock has been added, place the saucepan onto the floor of the baking oven & cook for 20-25 minutes, stirring every 10 minutes or so.
Kept in the fridge, these beans will last for 2-3 days.
We're using haricot beans for this recipe but feel free to use a different type.
If you'd prefer to make these beans vegan, leave out the butter & use veg stock.
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