Baked beans

Name: Baked beans
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: Serves 8
Cuisine: British recipes
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

Published: 30 Apr 09
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 8
Takes 10 minutes to make, 2½-3 hours to cook, plus standing and overnight soaking

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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.

Recipe from May 2009 Issue

Nutrition

Nutrition: per serving

Calories: 260kcals
Fat: 9.5g (2.3g saturated)
Protein: 14.6g
Carbohydrates: 31g
Salt: 0.7g

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