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Recipe - English Baked Beans (Just Like Heinz Makes)

4 tins whole tomatoes (about 1200 ml) or around 15 large , ripe tomatoes, blanched and peeled (don’t bother seeding them) [I tried this with Italian strained tomatoes (plain, without any herbs) and it worked very well too]
2 tbsp olive or vegetable oil
Big handful of mixed herbs (thyme, rosemary, sage)
2 big cloves garlic, microplaned
1 large onion, diced
4 tbsp Worcester sauce
2 tsp Tabasco sauce
About 1/2 cup sugar, brown or white
About 3 tsps salt or to taste
2 cloves
About 750g or a bit more of white beans (haricot or navy, I used small white beans)


Soak the beans in cold water overnight. The next day wash and drain them out, then cover with cold water and cook them for about 1 and half hour on a medium heat till they are tender, and just beginning to split. Drain and keep aside.

Note: Here's an alternate method, if you aren't organised enough to soak overnight - Pick over and wash the beans, cover with cold water. Then bring to the boil over high heat, let boil for 4 minutes, then turn off the heat. Cover and soak for 1 hour, then cook as normal

In a big, heavy pot heat the oil and toss the onion in it. Sauté for about 5 minutes on a medium heat and then add the chopped herbs and the garlic. Stir and cook for another 5 – 10 minutes until the onions are cooked. Then put in the tomatoes, breaking them up a bit, and add the sauces, cloves, sugar and salt. Stir and cook for about 20 minutes. Let cool.

Take out the mixture and puree well in a blender till it turns to a smooth sauce. Return to the pan, taste and adjust the seasoning to your liking.

Add the beans to the sauce mixture and cook on a low heat for at least 45 minutes to an hour or more, until the beans are cooked through. The beans taste better the next day when they have had a chance to absorb the flavours better, but they're not bad on the day either.

Alternatively, mix the sauce and beans in a heavy pan, cover tightly with a lid or foil and bake in a low oven (around 125 degrees C) for about 2 to 3 hours or until the beans are soft. If making the oven, keep checking to see that the beans haven't dried out. It may be a good idea to reserve some sauce to add to them if they are drying out.

Serve with a full English brekkie or on toast.


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise