Baked beans
- Portion size: Serves 8
- Takes 10 minutes to make, 2½-3 hours to cook, plus standing and overnight soaking
- Difficulty: easy
Homemade baked beans are simple and cheap to make, and they certainly taste better than the canned versions. Make a big batch and freeze in portions for up to three months.
Try our Mexican baked beans too made with spices, chipotle paste and a little treacle.
Ingredients
- 400g dried haricot or cannellini beans
- 3 tbsp extra-virgin olive oil
- 2 red onions, finely chopped
- 150g pancetta or smoked streaky bacon, finely chopped
- 2 garlic cloves, finely chopped
- 400g can chopped tomatoes
- 2 tbsp dark muscovado sugar
- 3 tbsp cider vinegar
Method
- Soak the beans overnight. Drain them, place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 45 minutes-1 hour until tender, then remove from the heat and set aside for 30 minutes. Drain well.
- Heat the oil in a large saucepan over a medium heat, add the onions and pancetta and cook for 6-8 minutes. Stir in the garlic, tomatoes, sugar, vinegar and 400ml water, then tip in the beans. Reduce the heat to low and cook for 1½-2 hours, stirring occasionally, until you have a thick sauce and tender beans. Serve the beans on toasted bread with grated cheese, if you like.
Nutrition
- 260kcals Calories
- 9.5g (2.3g saturated) Fat
- 14.6g Protein
- 31g Carbs
- 0.7g Salt
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Reviews
I’ve made these a number of times for my son who has a very pure vegan diet. I leave out the pancetta and bacon and I use lemon juice instead of vinegar as he doesn’t use vinegar at all and coconut sugar instead of muscovado. He hadn’t had baked beans for so long and he absolutely loved them. The beans were still a bit hard even after cooking them an extra hour 4 hours in the end. I now use pre-cooked cannellini (haricot) beans for this recipe. Thank you for this recipe.
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