Homemade Baked Beans

recipe for homemade baked beans

Baked beans are horrible. The tinned variety, that is. They’re processed to the point of having a weird flavour and consistency. And yet, people go crazy for them. In Britain at least. It’s an unfathomable phenomenon, but one we can’t ignore. Thankfully, homemade baked beans are far nicer. It’s not the fault of the humble haricot, after all.

As you can see, this recipe retains the thickness of your normal baked bean sauce, without feeling that little bit mass-produced. But there’s a little spice behind it too, with the addition of sweet smoked paprika and soy sauce.

And despite the addition of sugar, it never feels too sweet with the flavour complementing the beans beautifully. You could, I suppose, add some finely chopped parsley or even coriander or chives to your beans if you wanted to take the flavour development even further. But it certainly isn’t a necessary step.

baked beans and sausages

Now, about the sausages. They’re entirely optional, but closer to the recommended end of the scale. Unsurprisingly, they bring a certain richness to the baked beans and deliver an extra layer of flavour. It’s both meaty and incredibly satisfying. Besides, those tins with little processed sausages in them were everyone’s idea of a teatime treat back in 1995.

For more lunch ideas, why not read my recipes for Ploughman’s Toasties, Bacon Topped Avocado on Toast and Open Stuffed Mushroom Toastie.

Homemade Baked Beans

Serves 3-4

Ingredients:

1 tbsp oil
½ onion, finely diced
1 stick of celery, finely diced
1 clove of garlic, mashed
100g passata
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp sweet smoked paprika
400g tin of haricot beans, drained
1 tsp salt
1 sausage per person (optional)

Method:

  1. Gently saute the diced onion and celery in the oil. Once translucent add the garlic and cook for a further 3 minutes. Start to pan fry the sausages if using.
  2. Stir through the assata, soy sauce, brown sugar and smoked paprika. Cook for 2 minutes before adding the drained beans and salt.
  3. If serving with sausages, cook until brown and slice into 1 inch slices. Stir the sausages through the beans and serve (on toast if you know what’s good for you).

homemade baked beans recipe homemade baked beans

Cost: A small portion of shop-bought baked beans each for four can cost as much as £1.50. And they are disgusting. Preparing your own, albeit with sausages, may be more expensive at around £2, but your lunch will be infinitely more delicious for the expense and effort.

10 comments on “Homemade Baked Beans

  1. cookinginsens
    June 5, 2016 at 4:16 pm

    Beautiful!. My mom never served canned beans without adding mustard, brown sugar and sauteed onions.

  2. Grace @ Cultural Life
    June 5, 2016 at 6:15 pm

    These look delicious! I’ve never made my own baked beans, but I agree with you: most canned versions aren’t pleasant and are too sweet. The organic, whole food baked beans I buy are good. But I bet homemade will be even better! 🙂

  3. Maya Oryan
    June 5, 2016 at 10:22 pm

    Nice recipes and beautiful photos

  4. Thistles and Kiwis
    June 6, 2016 at 3:30 am

    I should really try this one day – guaranteed to be a hit 🙂

  5. Gillie
    June 6, 2016 at 1:06 pm

    I serve this a lot, but when my children were younger I was careful never to call them baked beans or they would object that they were not the foul stuff that came out of the tin. They were cowboy beans 😉

  6. bethlivingsimply
    June 7, 2016 at 2:15 am

    I’m such a Yank, had to Google passata and haricot bean (not to mention measuring in grams). Your recipe looks so darned tasty, I can’t wait to try!

  7. midihideaways
    June 7, 2016 at 10:46 am

    Lovely!!

  8. Simply Splendid Food
    June 16, 2016 at 1:10 am

    Marvelous! We were just talking about beans this week. I am going to use your recipe. I like the suggested smoked paprika. Sounds devine!

  9. Eva Taylor
    June 17, 2016 at 1:47 pm

    I recently styled baked beans for a national fast food place and you’re right, homemade is infinitely better. You could probably save a few pennies by using dried beans, soak overnight or even better, cook them in a slow cooker (crock pot), it will also allow the flavours to meld better. Sausages are a must, goes without saying.

  10. Jean | DelightfulRepast.com
    June 23, 2016 at 8:50 pm

    I so agree, Nick! Of course, here in the States most people have them as a lunch or dinner side dish rather than as the main attraction on toast or with breakfast. Looks delicious!

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