Homemade Baked Beans

Print Recipe

No ratings yet

Prep Time1

Cook Time2

Course: Side Dish

Cuisine: English

Keyword: cider vinegar, haricot beans, tomato ketchup, worcestershire sauce

Servings: servings

Calories: 85kcal

Author: Chief Cook and Bottle Washer

Ingredients

400 g Dried Haricot Beans any other white bean will do but haricot is best
500 ml Chicken Stock
250 ml Water
2 tsp Worcestershire Sauce or, if you're really lucky and come from Sheffield, Henderson's Sauce!
6 tbsp Tomato Ketchup
2 tbsp Tomato Purée
3 tbsp Brown Sugar
1 tbsp Cider Vinegar good quality
½ tsp Onion Granules
½ tsp Garlic Granules
½ tsp Black Pepper
1 tsp Salt sea salt, not table salt!
1½ tbsp Cornflour
3 tbsp Water

Instructions

Soak the beans in a big bowl of water for 24 hours. That was the one day of prep!
Drain the beans then add them to a large pan of water, bring to the boil and then simmer for 1½ hours. Skim off any foam as it forms. The beans need to be still slightly firm because they'll cook more in the sauce. Drain and put aside
Put all the ingredients for the sauce into a pan (not the cornflour) and mix thoroughly. Add the beans and then bring the sauce to a simmer. Cook for 25 minutes stirring occasionally to stop the beans from catching on the bottom of the pan
Mix the cornflour with the 3 tbsp of water and then add to the pan. Cook for another 2 minutes or so until the sauce has thickened

Notes

That's it! You have your own homemade baked beans (that aren't baked!). Serve as you would any other baked beans. They'll keep in the fridge for up to 5 days or in the freezer for up to 3 months. These beans are really worth a go!

Nutrition