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homemade baked beans
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Homemade Baked Beans

The ultimate baked bean recipe! Rich, tangy & full of flavour, these are great served as a side dish or on toast.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Sides
Cuisine: English
Servings: 8 People
Author: Ben Racey

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.

Notes

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.