Make your own baked beans! It’s easy peasy – or easy beansy!
Whether it is beans on toast or a full vegetarian English breakfast, baked beans are a staple. Making your own means you can adjust the quantities of seasoning (ketchup, molasses, tamari and mustard) to get it just right for you and your family.
Vegan Gluten Free
Time 1 – 2 hrs
Skill Level Newbie
Make Your own Baked Beans Ingredients
|500g or 2 heaped cups organic dry haricot beans|
|2 Tbsp olive oil|
|2 cloves garlic, crushed|
|1 organic carrot, finely chopped|
|1 small celery stick, finely chopped|
|1 400g tinned organic chopped tomatoes|
|2 Tbsp tomato ketchup, or more, to taste|
|1/2 tsp molasses|
|1 tsp tamari|
|1 tsp mustard, optional|
- Soak the dry haricot beans overnight with 2 Tbsp sea salt. The next day, cook them in a pressure cooker for about 20 minutes on in a saucepan for about 45 minutes, or until soft, but not mushy. The cooking time depends on the age of the beans, the older the beans the longer it will take.
- While you are cooking the beans, make the sauce : heat the oil over medium heat in a medium saucepan.
- Put in the chopped garlic, and fry, stirring, for about 1 minute, until fragrant.
- Add the chopped carrot and celery and cook for about 15 minutes, until soft.
- Put in the tomatoes, the ketchup, soy sauce, molasses and mustard, if using. Add 1 cup water, stir to combine and simmer for about 30 minutes until the sauce thickens.
- Take the saucepan off the heat, allow to cool a little, then blend until smooth.
- Return the sauce to the saucepan, season to taste, adding a little more ketchup if you like, then add the cooked and drained beans and simmer for a further 10 minutes.
- Finally, if you wish, you may transfer the beans in sauce to a baking dish and bake in a moderately hot oven for about 20 minutes.
- Serve as part of a traditional British breakfast, on toast or on baked potatoes.