Culinary Ginger

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British Baked Beans

British Baked Beans are just like store bought but better, because they are homemade and homemade is always best. Navy beans are cooked with vegetables and flavorings in tomato sauce for a taste of a British classic.
 A large cast iron skillet of baked beans with a wooden spoon showing a closeup

 

British Baked Beans v’s American Baked Beans

Baked bean originated in the U.S. American-style baked beans are cooked with pork (bacon) molasses and brown sugar and the sauce is much sweeter and thick. These British-style beans are without meat, with a thinner tomato sauce with carrots, celery and Worcestershire sauce.

A large cast iron skillet filled with baked beans with wooden spoon

 

Baked beans are probably one of the most common (if not the) canned items to buy in England. They are an easy, saucy side for any dish from fish and chips, sausage rolls, beans on toast (the perfect budget meal) and even breakfast.

 

Yes, Brits eat beans for breakfast because the country is known for its Full English Breakfast consisting of sunny-side up eggs, bacon, cooked tomato slices, black pudding and fried bread.

 

A cast iron skillet with all the ingredients of a full English breakfast

 

Dried beans are best

Everyone loves good baked beans, they really go with just about anything and good homemade baked beans start with dried beans, not canned. Dried beans just have better texture. If you used canned for this recipe they would be mush by the end of the recipe.

 

It takes longer using dried beans but no extra work because they are soaked overnight so they cook faster. Once they are soaked, they are then simmered in boiling water for 45 minutes to 1 hour until tender.

 

While they cook, onions, celery, carrot and garlic are sautéed, then crushed tomatoes, ketchup and seasonings are added and the sauce is simmered to develop the flavors. To get a nice smooth sauce blended and the beans added and the entire dish is baked in the oven for 20 minutes. That’s all there is to easy, tasty homemade baked beans, British style.

 

How long will these beans keep?

These beans will keep refrigerated in a sealed container for 3-4 days or frozen for 1-2 months.

If you’ve tried these British Baked Beans or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAMand PINTEREST to see daily recipe updates.

This recipe yields 1 1/2 quarts, 6 cups, 48 ounces, 1.3 kg.

Yield: 6

British Baked Beans

 Navy beans are cooked with vegetables and flavorings in tomato sauce for a taste of a British classic. 
Prep Time 8 hours
Cook Time 1 hour 40 minutes
Total Time 9 hours 40 minutes

Ingredients

  • 2 cups dried navy or great northern beans, rinsed
  • 2 tablespoons salt
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, peeled and finely grated
  • 14 ounce can crushed or chopped tomatoes
  • 2 1/2 tablespoon ketchup
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon Worcestershire sauce

Instructions

  1. To a large bowl add 4 cups of cool water to a bowl and add beans, soak for 8 hours.
  2. After 8 hours drain and rinse the beans.
  3. To a large saucepan, add 6 cups water and bring to a simmer.
  4. Add beans, cover and simmer for 45 minutes, stirring often so they don't stick to the bottom.
  5. Add salt and continue to cook until tender, about another 15 minutes.
  6. While the beans cook, add the oil to a large, oven-proof skillet and heat over medium heat.
  7. Add the onion, carrot and celery, cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, ketchup, sugar and Worcestershire sauce. Stir to combine.
  8. Simmer for 15 minutes. Taste for seasoning and add salt if needed.
  9. Preheat oven to 320°F.
  10. Add 3/4 cup water to the sauce and stir. Using an immersion blender blend the sauce in the pan until smooth, or transfer to a blender and blend until smooth.
  11. Drain the cooked beans, add to the sauce and stir well. Transfer the pan to the oven and bake for 20 minutes uncovered.

Nutrition Information:

Yield:

1
Amount Per Serving:Calories: 279 Saturated Fat: 2g Sodium: 2400mg Carbohydrates: 48g Protein: 16g
© Culinary Ginger
Cuisine: British / Category: Side Dish

This British baked beans recipe first appeared on Food Fanatic where I am a contributor.

 

Comments

  1. Oh, I do love homemade baked beans – and a good pie – yum – I guess that’s the Kiwi in me:)

    Reply

  3. I love baked beans, but I’m a bit embarrassed to say I’ve never made my own – that’s right, I’ve only had them from a can. I know… it’s shameful. This recipe looks so delicious, you’ve inspired me to make my own. I have all of the ingredients in my pantry – looks like I’ll be soaking beans tonight 🙂

    Reply

  4. These look so much better than canned! Definitely a recipe I will have to try! My husband LOVES baked beans!!

    Reply

  5. Oh, Janette, this recipe is getting pinned immediately! My husband will love you if I make him these homemade beans (he loves beans and made us a bean and cheese toastie today … mmm!) Really keen on trying these! Especially love that you added bacon.

    Reply

  7. Baked beans are so good and I have never tried making them homemade. Perfect to pair with a warm pot pie on cold days!

    Reply

  8. I love this recipe. Growing up, we would eat baked beans and toast on Friday nights. We would groan at the site of the beans, but, my parents insisted that they are good for us. I will be making these beans on recipe on Friday nights.

    Reply

  10. Homemade is always better! And paired with your English breakfast… I’m drooling just thinking about it! My husband would totally go nuts for this dish.

    Reply

  11. I love baked beans, but have never made them myself. Being vegetarian, I always have a hard time picking something that is without meat. Love your explanation about how the British Baked Beans are different from the US ones. Now I know vegetarians have to go the British way when making the baked beans. Great recipe and thanks for sharing!

    Reply

  14. I have been looking for a real deal baked beans recipe for ever. I am such a huge banked beans lover, I could eat it anytime of the day. So cool you ad Worcestershire Sauce, yum! 😀

    Reply

  15. This is something I’ve been wanting to have a go at making for ages, Janette!

    It’s very true what you’re saying about British baked beans. I have them at least once or twice a week, sometimes just for dinner on toast with a little sprinkling of cheese, and sometimes with a full cooked breakfast at a local pub (for about £3 if you can believe that!).

    Thanks so much for the recipe – they look just like Heinz!

    Reply

    • Hi Sam, I’m sorry this happened to you. This could be due to the beans themselves, if they are old (maybe they have been sitting in the store for a while) they will take longer to cook. You could just try baking them longer and keep tasting them until they are tender. I hope this helps.

      Reply

    • I can see where this doesn’t read clearly and I’ve make the change. The extra 1/2 teaspoon salt is for step 10 after you taste for seasoning so the cook can add as much or as little as you like. I hope this helps.

      Reply

  19. I’m enjoying your recipe at the moment, devouring a lunch of beans on toast. They’re subtly flavored, mild on the tongue and definitely delicious. The recipe yielded enough to fill three pint jars with enough left over to cover a piece of toast.

    I checked a popular brand of vegetarian baked beans and found a single (pint) can has 10 times the sugar as in this entire recipe!

    The one nit I have is that I would like to find a way to make them with a bit more sauce so that it can soak into the toast.

    I had an electrician come just as the beans went on the stove, and they boiled over. Boy, you really do have to keep an eye on it. It went everywhere. Fortunately, starch cleans up easily.

    The post cooking cleanup was a little more daunting, since we don’t use a dishwasher. The sink was full between the bean pot, colander, measuring spoons, saute pan, knives, cutting board and blender parts.

    BUT, it’s all worth it. Thank you so much for providing a healthy, delicious recipe. It’s definitely going into our collection and will be used frequently! Best wishes!

    Reply

    • Thanks for the detailed feedback Thom and I’m glad you liked them. The British recipe is very different than the American one that is quite sweet and smokey. To make them more saucy, try adding a little more crushed tomatoes, ketchup and little stock or water. You’ve got me thinking about beans on toast and now I want some 🙂

      Reply

  20. Not a Brit and never been there, but I developed a love for beans on toast and this recipe beats any other I’ve tried. Tasty and simple. Plus I know that I can make them truly vegan not just vegetarian and with a lower sugar and salt content than any UK imported canned beans. The recipe makes for enough to freeze and keep on hand for lots of breakfasts and lunches. Thanks for the recipe and all the tasty background info.

    Reply

  21. I made these beans today. SOOO good! I used crushed fire roasted toms instead, and subbed the sugar w monk fruit zero calorie sweetener. All else just as instructed. Thank you so much for this veg version. I will be making these often!

    Reply

  22. I really, really enjoyed these beans. I had to cook my beans longer (they’re a bit old, I think), I added a little extra celery to clear out my stock, and used liquid aminos instead of the Worcestershire sauce. They turned out great. Thanks for the healthy and plant based recipe. It was exactly what I was looking for!

    Reply

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