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British Baked Beans Recipe
Janette Fuschi
British Baked Beans are the vegetarian comfort food. Try them on toast for a classic British treat.
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from
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votes
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Cook Time
1
hour
hr
41
minutes
mins
Soaking
8
minutes
mins
Total Time
9
hours
hrs
41
minutes
mins
Cuisine
British
Servings
6
Calories
95
kcal
Ingredients
1x
2x
3x
2
cups
Dried Navy Beans
Rinsed
2
teaspoons
Salt
Plus 1/2 teaspoon, divided
1
tablespoon
Vegetable Oil
1
large
Onion
Chopped
1
small
Carrot
Finely chopped
1
stalk
Celery
Finely chopped
2
cloves
Garlic
Finely chopped
1
14 ounce can
Crushed Tomatoes
2 1/2
tablespoons
Ketchup
1
teaspoon
Granulated Sugar
1/4
teaspoon
Worcestershire Sauce
Instructions
To a large bowl add 4 cups of cool water to a bowl and add beans, soak for 8 hours.
After 8 hours drain and rinse the beans.
Preheat oven to 350°
To a large saucepan, add 4 cups water and bring to a simmer.
Add beans and simmer for 45 minutes, stirring often so they don't stick to the bottom.
Add 1 teaspoon of the salt and continue to cook until tender, about another 15 minutes.
While the beans cook, add the oil to a large, oven-proof skillet and heat over medium heat.
Add the onion, carrot and celery, cook until softened, about 5 minutes.
Stir in the garlic and cook for 1 minute.
Add the tomatoes, ketchup, the second teaspoon of salt, sugar and Worcestershire sauce. Stir to combine.
Simmer for 15 minutes. Taste for seasoning and add as much or as little of the remaining 1/2 teaspoon salt as you like.
Add 1/4 cup water and stir.
Using an immersion blender blend the sauce in the pan until smooth, or transfer to a blender and blend until smooth.
Add the cooked beans and stir well.
Transfer the pan to the oven and bake for 20 minutes uncovered.
Nutrition
Calories:
95
kcal
Carbohydrates:
14
g
Protein:
2
g
Fat:
2
g
Sodium:
1113
mg
Fiber:
3
g
Sugar:
2
g
Keyword
Beans, Breakfasts, British, Brunches, Easy, Side Dishes, Simmered, Vegan, Vegetarian
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