British Baked Beans
My British Baked Beans are a copycat Heinz baked beans recipe, and as close in flavor to them as you will find. However, these are so much better because they’re homemade and haven’t been sitting in a can for who knows how long.
Table of contents
- Vegetarian Baked Beans
- Why are my beans hard and wont cook?
- Is it necessary to soak dried beans?
- Why dried beans are best for baked beans
- Dried beans soaking tips
- What type of beans are Heinz Baked Beans?
- Dried beans cooking test
- British Baked Beans v’s American Beans
- Storing baked beans
- Slow Cooker Copycat Heinz Baked Beans
Vegetarian Baked Beans
Similar to American-style, but meat-free and without the smokey flavor, just like my mum in England used to serve. Navy (or haricot) or great northern beans are cooked in tomato sauce for an authentic taste of a truly British classic.
Baked beans are probably one of the most common (if not the most) canned items to buy in England. A delicious, saucy side for any dish, from fish and chips, sausage rolls, to beans on toast (picture below).
We’re all familiar with canned/tinned Heinz Baked Beans and if you’re in the U.K., there’s a good chance you lived off them on a budget at one time in your life.
The perfect budget meal enjoyed by college students and bachelors. Let’s not forget about beans for breakfast too… yes, really! See more below on this subject.
I recently updated the pictures and video and made a few improvements and simplified original recipe.
Why are my beans hard and wont cook?
There are no hard-and-fast rules for why dried beans take longer to cook, as every batch seems to behave differently (see my test results below). This is the most common issue that readers have had and it is all to do with the beans. I’ve had some be almost mushy in 30 minutes and some take almost 2 hours. You just have to keep testing them as they boil.
A few possible reasons include:
The beans are old – you can’t always tell how old they are, even if they’re within their expiration date. You have hard water, which can toughen the skins; or you didn’t soak them long enough. Soaking for 8–12 hours is optimal, but no more than 24 hours.
Is it necessary to soak dried beans?
Yes! They cook faster because they absorb a lot of liquid. Take a look at the the difference between a non-soaked and soaked bean below.
Why dried beans are best for baked beans
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. Dried beans are best for baked beans, but I wont be mad at you if you used pre-cooked canned.
Dried beans soaking tips
- Use bottled or distilled water to soak.
- Allow enough time to soak the dried beans. This helps them soften and cook faster.
- Add 1 teaspoon of baking soda (bicarbonate of soda) per cup (453 grams) of beans to the soaking water, this may not always work.
What type of beans are Heinz Baked Beans?
Heinz Baked Beans are made with navy beans (also known as haricot beans), though in some countries, they may use great northern beans instead.”
Dried beans cooking test
Regarding the above information on the cooking of the beans, this week I decided to test out some beans from different sources. Each batch I spilt into two pans, one I added baking soda and salt, the other nothing.
The result is, some cooked really quickly (they were almost mushy in 40 minutes) and some took almost 2 hours to cook. The baking soda and salt did not make a difference. The beans are going to be done when they want to be done.
In addition to eating beans on toast for breakfast, they are also served with the most popular British breakfast, the Full English Breakfast (picture below). This consists of sunny-side up eggs, English back bacon, cooked tomato slices, black pudding (a type of sausage) British bangers (aka sausage), mushrooms and fried bread.
British Baked Beans v’s American Beans
British baked beans skip the meat and feature a thinner, tomato-based sauce. In contrast, American-style baked beans use pork (often bacon), molasses, and brown sugar to create a much sweeter, thicker, and smokier sauce.
Storing baked beans
These beans will keep refrigerated in a sealed container for 3-4 days or frozen for 2-3 months.
This recipe yields 2 quarts/8 cups/1.8 kg.
Slow Cooker Copycat Heinz Baked Beans
You can make this recipe in the slow cooker. After soaking and rinsing the beans, turn your slow cooker on low. Add all the ingredients EXCEPT THE SALT, as this can cause the beans to take longer to cook.Put on the lid and cook for 6 to 8 hours, but start checking them at the 6th hour for tenderness, then stir in the salt.
Note: canned/tinned beans will not work for the slow cooker method as they will turn very mushy.
British Baked Beans (Heinz copycat)
Video
Ingredients
- 2 cups (360 grams) dried great northern, navy or haricot beans, rinsed
- ½ cup (140 grams) tomato ketchup
- 4 tablespoons tomato paste
- 2 tablespoons sugar
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 tablespoon white vinegar
- 3 cups (1 ½ pints) vegetable stock/broth
- 1 ½ tablespoons cornstarch/cornflour
Instructions
This recipe yields 2 quarts/8 cups/1.8 kg.
- To a large bowl add the beans, cover with water, more than double the amount and soak at room temperature for 8 hours.
- After 8 hours drain, discard the liquid and rinse the beans.
- Add the beans to a large saucepan. Cover the beans about 2 inches (5 cm) above the beans with water and bring to a boil. Simmer for 1 hour uncovered. Stirring often so they don't stick to the bottom. Cooking time will depend on your beans so check them often for tenderness. Drain. If using already cooked beans, skip these 2 steps.
- Preheat oven to 350°F/180°C.
- To the same pan, add the ketchup (taste the ketchup for sweetness, you may need to adjust the amount of sugar so the sauce is not too sweet), tomato paste, sugar, garlic powder, onion powder, salt, vinegar and stock. Whisk to combine. In a small bowl, mix 1 tablespoon of stock or water with the cornstarch and mix until dissolved, stir into the sauce. Add the cooked beans and stir well.
- Transfer the beans and sauce to a high-sided baking dish, or, if your pan is ovenproof use that and transfer to the oven, Bake uncovered until thickened, 20-25 minutes.
Slow Cooker Method:
- After soaking and rinsing the beans, turn your slow cooker on low. Add all the ingredients EXCEPT THE SALT, as this can cause the beans to take longer to cook. Put on the lid and cook for 6 to 8 hours, but start checking them at the 6th hour for tenderness, then stir in the salt.
- Note: canned/tinned beans will not work for the slow cooker method as they will turn very mushy.
The first round I tried my beans were too old and they never softened at all 🤦♂️
But the recipe smelled and looked delicious. Definitely worth trying again with some edible beans 😂🤞
I’ve had this happen, unfortunately there’s no way to tell. I hope they turn out better next time.
Please can you confirm the amount 1 serving (from 8) in ml/oz or cups on the nutritional information card equates too? . Love the beans!, (I’m just trying to figure out portion sizes)
Thank you.
Sorry for the confusion, I just added the info to the recipe. It yields 2 quarts/8 cups/1.8 kg. I estimated about 1 cup per person. I hope this helps, enjoy.
This recipe has changed our life! Heinz beans are SO expensive where we are and we crave them. This is my first try at making homemade baked beans to such a success! Wow. We are an Irish and English couple by the way. THANK YOU! You nailed this. Tonight its homemade vegetarian sausages for me and sausages I brought back from Ireland recently for him and mash with fried onions and BAKED BEANS. Yay.
I had to work with what I had. Black beans, cider vinegar, habenaro ketchup made a nice, dark and spicy pot of beans. I’ll try some on toast tomorrow morning.
I’m glad you were able to make it tasty.
Great recipe. Replace two thirds of the sugar content with a tablespoon of black treacle for a more authentic taste. I also added a dash of Worcestershire sauce and a dash of light soy sauce and half the amount of tomato paste and excluded vinegar completely. There’s enough vinegard in the ketchup, imo.
I’m glad you were able to make it to your liking. I tried to keep the ingredients close to the Heinz recipe as possible.
Spot on and delicious! I love the intensely flavored and sweet US baked bean varieties but sometimes I just want something milder and these much less sweet British beans hit the spot. They taste like a homemade version of the tinned ones I remember trying quite a while ago.
I did end up cutting the sugar a bit with US ketchup being what it is. And instead of adding salt to the sauce, I cooked the beans in water with a bit of tomato bullion powder in my instant pot. Also, being summer, I simply simmered the sauce until thick and added in the cooked beans instead of actually baking them.
I’m so glad you liked the beans and I totally understand you not wanting to turn on the oven 😁
Excited to try this recipe! I’m making them on the stovetop. In the step where I whisk the ketchup and other ingredients together, should the beans be in the pot? Or do I make the sauce and then add the beans?
The sauce is made while the beans cook, then they are added to the sauce. I’ve changed the wording a little on the recipe to make this a little clearer. Let me know if you have any other questions and enjoy 😁
Hi, this recipe sounds great, am wondering if it could be done in slow cooker instead of oven
Thanks, Sue
Yes, absolutely. I just added the instructions. Enjoy.
Can you can those beans instead of freezing them .
I don’t know much about canning but have seen other people can them.
I think she meant the Heinz beans are bland and yours are much more flavourful.
Can’t win them all!
can I bottle these too keep or are the sugar/vinegar ratios not enough for preservation? Have a glit of beans and tomatoes this summer- so Hoping I can bottle them- South Africa
I don’t really know a lot about preserving in jars/bottles. I would say using the pressure method would be recommended rather than a hot water bath. They also freeze well if this is any help.
I made some and bottled them in small jam containers (those with the “pop” tops)
I first sterilised the jars by putting a little wateer in the botom and then in the microwave (no lid) for a minute or so until the water boiled.
Then pour the baked beans into the jars and start the microwave on cook until the beans start to bubble up, quickly put on the lids and set the jars aside to cool.
As they cool the tops will Pop! they are now vacuum sealed and will last for months.
Hi, John. You are very creative! I love that. I do caution you to check into botulism with these, though, as I question if there is enough acid in the recipe to keep these safe. This is ONLY a friendly recommendation, not a snarky remark. I have canned quite a bit, though never with beans, so this is based only on general canning safety knowledge. I do think they should be able to be pressure canned safely. Best wishes to you!
I made these using just what I had on hand and they were FANTASTIC. I didn’t have the dried seasonings listed so I used fresh garlic and onion, and chicken bouillon (better than bouillon brand). I also only had ketchup packets and peeled tomatoes, and it still worked. Overall taste was delicious. Of course they don’t taste exactly like canned beans because they are freshly homemade, and also I am an American so I may be less picky about the exact flavor 🙂 However, I do prefer the taste of the British style canned Heinz beans, and I just thought these were delicious and close enough. Will def make again. Thank you!
Janette, thanks for this recipe. I followed this recipe exactly, but added a teeny bit of paprika at the end, and it was delicious. My son, who loves full British breakfasts but always left the baked beans in the past, ate them all up, while my daughter who normally hates British food ate a whole plate of these baked beans with eggs, sausages , fried tomatoes and toast. Now I have both kids clamoring for ‘Mommy’s’ special baked beans 🙂 I’m so glad I could take your recipe and get the ‘Mommy’ credit for it! Thank you.
I’m so glad your kids enjoyed them and I was able to help you get ‘Mommy credit’ 😂 I love the addition of the paprika also.
I really enjoyed this recipe. I’ve been looking for more ways to add beans to my family’s diet. I subbed maple syrup for the sugar, did vegetable broth, and didn’t add any additional salt. I did my beans in the instant pot instead of the soak/stove method. Perfect touch of sweet. Very easy. Will definitely be making again! Served with scrambled eggs, sautéed mushrooms, and pan fried tomatoes. Delicious!
This sounds like a delicious meal, thank you for sharing.
Can you give details on how you did in instant pot please
I am going to try this. I am American and have never liked American baked beans to sweet and smoky so will let you know.
I’m not a fan of the sweet beans either so I think you’ll enjoy this recipe.
Wow, they are actually better than the tinned ones! They have more flavor and are not as sweet, plus they have my kids approval so that’s a win.
Children’s approval is one of the best compliments, thank you 🙂
I have made this recipe many times and it is pretty close to the homemade beans I remember as a kid. I do save time and soak my beans on an electric pressure cooker(instant pot) just to save time.
Wash beans, cover them in about 1 inch of water, add some salt to help soften the skins, cook on high pressure for 5 minutes and just let them have a natural release.
Thanks!
I can honesty say, I like them better than Heinz. Yes, it’s easy to just open a can, but making them from scratch is better value for money, these taste better and are not as sweet.
Aww, thank you so much. Your honest feedback means a lot 🙂
I love that you recommend dried beans.
Canned beans don’t hold their shape. Am cooking the beans right now.
I was taught to soak beans for 24 hours and never put salt in til dish is being put together. Thank you for reaffirming my mumma’s teaching❤️❤️❤️
You’re welcome 🙂
I can honestly say I will never be buying tined baked beans again after trying this recipe. These are the best British Baked I’ve ever had, they’ve definitely been a big hit in my British household, my boys love them. Thank You for this recipe.
This is wonderful to hear, thank you so much.
I can’t agree more with using dried beans rather than canned. Not only are they more flavorful but the texture is far superior and the sugar and sodium levels can be better regulated by soaking in plain water, leaving out the bicarbonate of soda during the soaking period. Beans are also a nice change from potatoes, rice, or pasta, which are the typical American side dishes. I do prefer the smoky flavor imparted by ham hocks or shamks.
Smoky beans are also delicious too.
I made these 2 days ago and they taste better after 2 days. I bought a can of Heinz to compare and the canned tasted old and metallic. This is a keeper.
I’m loving all of this, thank you 🙂
These beans were the icing on the cake of my full English this morning. I think I’ll have the leftovers on toast 🙂
Thank you for reminding me of this. I have made the necessary edits in the recipe.
Perfect Baked beans! thank-you for this recipe keeper 🙂 Very different to how I have made unsuccessful beans in the past. The only thing I did different was after soaking them all day and after rinsing I put them in the crockpot over night, I already had the sauce made so in the morning just added the beans to the sauce and baked. Perfect British Baked Beans 🙂
I love the slow cooker idea. I’ll have to try.
Perfect Baked beans! thank-you for this recipe keeper 🙂 Very different to how I have made unsuccessful beans in the past. The only thing I did different was after soaking them all day and after rinsing I put them in the crockpot over night, I already had the sauce made so in the morning just added the beans to the sauce and baked. Perfect British Baked Beans 🙂
Great! Thank you for sharing the slow cooker info.
I left a response and it was deleted? I just simply said my son in law and his family did not enjoy them and that they are from England. It is just one opinion, it obviously works for many from the rave responses, which is why I made them. They were good by my family’s taste, just not the english side of it. I did not mean to offend you by my comment, just figured some people would like to see an alternate opinion. Again, they were NOT bad
All comment/questions are monitored for spam before publishing and neither of your comments were deleted. It just took me a little longer to catch up after Christmas on all the comments. I fully appreciate your candor and I am no way offended.
I followed this recipe verbatim and am sad to say my son in law and his family, who are from England did not like them. They said they did not taste like “english beans”. Now I dont know because I have never had english baked beans before, but for me, I spent a lot of time on something nobody really ate. However, it was a rather inexpensive dish so it’s all good. Thank you for the recipe, but not a hit here.
I can understand that they did not care for them. They are never going to taste like the canned variety that is manufactured in a factory, but this is as close to how I remember them growing up as I can get. I also make them often and everyone agrees (including the reviews from readers) that do taste very good. It could be yours just tasted a little different.
You have a truly kind and forbearing attitude towards your in-laws. What odd folk, to leave your lovingly-prepared beans on the plate and frankly state they weren’t like the beans they’re used to and they didn’t care for them! (Did I get that right?) You honored them and it sounds like they weren’t at all gracious about it. Possibly international airfare is wasted on folks like that. I sincerely hope things work out beautifully for your daughter and her English husband.
Came here looking for a recipe that my English fellow may prefer over those icky, pallid Heinz things. I’m worried about his nutritional status because he likes Heinz Beanz wayyy too much and the nutrition facts on the label do not reassure me. Thank you for posting the recipe, Janette. I love your website!
Thank you so much Harriet.
Janette,
I’m picking up the craving. Made beans and sausage pasties. But what is the infatuation Brits have with baked beans?
I love the idea that you made sausage pasties and they must have been so good with the beans. I’m not sure where the infatuation came from. Could be that it is an inexpensive convenience food that everyone always has a tin or 2 in their kitchen at all times. They could essentially be called peasant food because of this, but they have actually been around for over 100 years and used to be sold in posh food stores, so who knows 🙂
It’s comes from food rationing during WWII. Same reason that Hawaiians love spam to this day.
Thank you for the info 🙂
The beans were a hit, thanks for your recipe!
I always loved to hear my dishes were a hit. Thank you for sharing 🙂
Hi, these beans are so good. I have lived away from Britain for nearly thirty years, but developed a craving for British style baked beans. This recipe was just how I remember baked beans! Beans are a staple in the Caribbean and I often cook haricot beans, but not with that delicious tomato sauce.
I added a cup of grated squash with the carrot, a couple of tiny, thin skinned ” gustoso” peppers
I agree with those who used the bean cooking liquid, I do too. After many years of experimenting with soaking beans before cooking, I am of the opinion that adding a little salt to the soaking water really improves the flavour of the cooked beans and has no affect at all on their softening time. Cooking time depends on the freshness of your dried beans!
I would suggest that you change the 9 hours cooking time in your recipe, it could put many people off if they don’t realize that you are including overnight soaking.
I made the beans again today, the fifth time since lockdown! A great success, thank you for inspiring me with this wonderful recipe.
I’m so glad they satisfied your craving and thank you for the great review and tips. They freeze well too if you want to batch cook them 🙂
These beans are fantastic! I just made them tonight and put them on some toast that I made from homemade bread. I’ve never had beans on toast before but I just knew that I’d like it. And I did!
I’m so happy you enjoyed them. On toast is how we like to eat them in England too 🙂
Hi there, in your recipe, it states, “To a large saucepan, add 6 cups water and bring to a simmer (see note). I had printed out the recipe and don’t see any note. I’m guessing maybe it’s about to cook them until they’re tender, and that the amount of time needed may vary, but I just wanted to check to make sure.
Also, we have hard water, so I am soaking the beans in a mixture of tap and distilled water. Is it OK to just use tap water when I go to cook it?
Thanks 🙂
Just to be on the safe side I would try and use filtered or distilled water, or a mix of both for cooking. After many batches of beans, I believe it comes down to the beans themselves. Some cooked really quickly and some took a long time. I’m sure the hard water does probably hinder the cooking time of the beans, but I would just cook them until they are tender enough to your taste. The soaking will help. I hope this all helps you and enjoy!
These turned out wonderful! We love it on buttered toast. Yummmm!
But I did have a couple questions arise while I was making it, and would like to know for when I make it in the future. I was wondering, after the beans are cooked and the right softness, am I supposed to drain them? Because there was still a lot of liquid. I ended up using the bean water in place of the water called for in step 4, just scooping it out of the beans pot as needed. Cuz otherwise I thought the final dish would get too soupy if I added more liquid.
Second question is about salt (step 2 calls for salt, as does step 4). The recipe ingredients list 1 teaspoon salt; is that to be divided between the two steps? That’s what I did, pretty much.
I will definitely be making these often. Thanks again 🙂
I’m so happy you enjoyed them and you asked great questions. I have edited the recipe to make it clear to drain and discard the liquid after cooking. This is just something I always do, but it sounds like using the cooking water worked for you so you can do this next time. I’m sure the starch in the water helped thicken the sauce. Regarding the salt, with beans and legumes, it is standard practice to not add salt to the cooking water as sometimes this can hinder the cooking process and should only be added to the sauce. I wrote about this in the body of the post.
Have you ever made these in a large batch? I would like to make them for canning and they need to be put in the jars hot. The thought of doing multiple small batches is unappealing but if I need to do it for taste I am not opposed.
Any help you could provide would be greatly appreciated.
Thanks.
I have not made a large batch of the beans. The recipe does yield 2 quarts/8 cups which is always enough for me at the time. I don’t see why you can’t make more than this at one time, but you will need a large pan. I hope this helps and enjoy.
Really great recipe!! The beans are delicious!!
If I can give you an advice about the beans not being soft after the cooking time, where I live in recepy books it’s said not to add salt until the end or the beans will stay hard no matter what amount of time you cook them 😉
Thank you for the feedback and tips
I just made these and I’m eating them while they cool. They are really tasty, going to make your sausage rolls tomorrow to go with them . My beans cooked really fast
Yum, they are so good with sausage rolls. Enjoy.
Wow. It’s been hard to find Heinz in the US, but it’s ok because I have this recipe now! They actually taste better because heinz taste like the tin 🙂 Thanks
I’m sorry for the trouble you had. To be fair, it was the beans and not the recipe that didn’t work for you. This can happen for 2 reasons. 1, the beans are not of good quality (and also could have been old) and 2, if you have hard water where you live, this can also be the problem which I talk about in the blog post. I have had (and many of my readers have) many successes over the years with these beans and I’m confident if you make them again taking the the 2 reasons into consideration, I’m confident it will work out.
If you have hard water, adding a ½ teaspoon of baking soda to the cooking water can help the beans cook properly.
Thank you so much for the tip. I actually do write about this in the main text of the website post. After a comprehensive test of many different batches of beans I found that the baking soda did not make a difference. It is all to do with the beans themselves. Some just cook quicker than others depending on their age and other factors.
I made my beans in the instant pot (water and salt, no soaking) and made the sauce separately. Strained the beans and mixed in the sauce. I was too lazy to “bake them,” but they turned out wonderful! Although these did not taste exactly like the beans I had in London, these beans are absolutely DELICIOUS. I’ve made this recipe 4 times already in the past two weeks! I love how many vegetables are in this and how flavorful it is. I eat these beans with toast and it has quickly become my new favorite breakfast. My 1 year old can’t get enough of them too. Thank you soo much for sharing! I really appreciate it!! 🙂
Thank you so much for sharing your IP method. I haven’t tried it yet and I’m happy that it worked. It’s always good to get toddler approval on a recipe too 🙂
Do I soak the beans on the counter or in the refrigerator?
Soak the beans at room temperature
They really taste like Heinz but better. I make them over and over
I’m sorry that the beans didn’t turn out the way you expected. I make these myself regularly as have a lot of my readers (per the comments) and they turn out very well for me also. There are enough ingredients in the sauce so you should not be just tasting the tomatoes, I’m not sure what happened when you made them.
Yum!! Made these for my in-laws visiting and they were so impressed. Thank you for making me look good 🙂
Haha, you’re welcome
Great recipe! I really like Heinz beans and this recipe comes out similar but better! After cooking the beans and finishing the sauce I drained the beans and saved the bean water. When I combined the beans with the freshly blended sauce they turned out to be a bit thicker than I thought they should be so I thinned out the sauce with the bean water using about a quarter of a cup at a time until it became about the same consistency as appears in the picture at the top of this recipe.
I should hire you to help me develop recipes and right the text. 🙂 Thank you for the great comment and tips, I’m glad you enjoyed the beans.
We really enjoyed these but I think we prefer them a bit saucier, so I’m going to add some tomato sauce 🙂
I’m glad you were able to make them to your liking. Thank you for stopping by.
Do these taste anything like heinz or Branston as I would really like the idea of that
I haven’t tried Branston, but they are as close to the taste of Heinz that I can get them. If you try the recipe, please come back and leave a comment on the bottom of the recipe to let me and others know how they worked for you.
I just got back from visiting family in UK and Ireland and we compared the two side by side, Branston has move of a Vinegar taste plus it has Paprika and White Pepper which you can certainly taste when comparing. I enjoy both brands I’ll have to add some paprika and white pepper and report back.
I really, really enjoyed these beans. I had to cook my beans longer (they’re a bit old, I think), They turned out great. Thanks for the healthy and plant based recipe. It was exactly what I was looking for!
You’ve made my day and I love the use of the liquid aminos. Thank you.
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!
My favorite kind of feedback, I’m so glad you liked them
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.
I’m so glad you liked them and I hope you get to try them in England one day. Thanks for the great feedback.
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!
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 🙂
Pete says,
Before I saw this recipe I tried to recreate the heinz uk beans flavor and thought I got pretty close. I soaked white navy beans for 24 hours. Drained them, covered with V-8 juice(Campbell) added a dash of milk and cooked in a pressure cooker (instant pot)for 15 minutes. They came out very close, l may try to tweak but very close.
Thanks for your recipe, this is a heck of a shortcut, thank you for sharing.
It’s not clear when and where to to use the divided salt. Could you please clarify?
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.
I followed the recipe exactly and they came out hard. Any ideas?
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.
Question: At what temperature for the last part in the oven ? Thankyou
Hello Frank, sorry for leaving that out. The temperature is 325°F and I’ve updated the recipe.
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!
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. yum! 😀
I do love my tinned beans, but I bet these would give them a run for their money! Yum!
Oh yum! I’m saving this one. I really need to make more beans at home!
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!
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.
Hi I make my own version of baked beans as a weight watcher. I use pasata I instead of tinned tomatoes. I also use Worcester sauce but can I make a comment as in case people who are vegetarian don’t realise? Worcester sauce has Anchvies in it. So for those that cannot use it for that reason Maggi makes a good alternative. Can be found he was seasonings in supermarkets. I’m not a great fan of Heinz beans too sloppy for me and DH we prefer Branston. We live in France a lot (although we’re English) of the time and doesn’t mind the French ones. So I make my own, this week I tried cannelinni beans but beans too large. I’ve tried borlotti but a bit meaty but not the right texture. This week I’ve found extra fine beans. Will try with t hear next batch. These are all tinned but have used dried beans in the past from Spain. But skins slid off and skins we’re not soft enoughj. Yeah I know in fussy. I also book them in the hard afterwards as Americans say canning. This works for me. Only have to make a batch once a month. Plus I can use small jars for one portion. I also use bbq sauce and if it needs sweetening a tsp of Agave syrup. We can’t get monk fruit in uk. Many thanks for sharing your recipes. I will try the American recipe one day as love molasses. ☺
Thank you so much for all this information, it will be very helpful to my readers.
I just love baked beans. There is just something about the sweet and savory together. Yours look incredible!
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.
Baked beans are so good and I have never tried making them homemade. Perfect to pair with a warm pot pie on cold days!
So good!! I make a double batch and freeze them.
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.
These look so much better than canned! Definitely a recipe I will have to try! My husband LOVES baked beans!!
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 🙂
Your baked beans sound incredible. This recipe is worth stepping away from the can! Thanks Janette.
Thank you KC. These really do taste so much better than canned, I was very pleased with them, so was my husband 🙂
Oh, I do love homemade baked beans – and a good pie – yum – I guess that’s the Kiwi in me:)