Make Your Own Baked Beans

Make Your Own Baked Beans

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      

Cuisine     British

Time          1 – 2 hrs

Skill Level Newbie

Serves       8

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.
homemade baked beans

Back To The Blog