Homemade Heinz Baked Beans
User Reviews
5
Homemade Heinz Baked Beans
Description
This recipe offers baked beans starting with either dried navy beans soaked and gently simmered or canned beans for convenience. The beans are cooked until just tender and then simmered in a sauce of chicken stock or homemade vegetable stock combined with Worcestershire sauce, ketchup, tomato paste, brown sugar, apple cider vinegar, garlic and onion powders, salt, and black pepper. This mixture creates a balance of savory, sweet, and tangy flavors.
The sauce is brought to a simmer and thickened with a cornstarch-water slurry until it achieves a consistency substantial enough to serve over bread or as a hearty side dish. The beans themselves remain tender with a slight firmness to maintain texture.
Leftovers store well refrigerated for up to five days and can be frozen for three months. Reheating may require additional thickening. The recipe notes offer substitutions and guidance on bean varieties and stock choices to optimize flavor and texture. This homemade version captures the essence of classic baked beans with control over ingredients and thickness.
Ingredients
Beans - choose ONE (Note 1):
- 2 cups (14 oz) Navy beans or other white beans, aka Haricot; dried
- 3 x 400g/14oz cans Navy beans drained, or cannellini or any white beans; haricot spelled 'harricot'
Baked beans:
- 2 cups chicken stock low sodium, OR homemade vegetable stock (Note 2, or broth
- 1 cup water
- 2 tsp Worcestershire sauce
- 6 tbsp ketchup Note 3, or Aussie/British tomato sauce
- 2 tbsp tomato paste
- 3 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder (or more onion powder)
- 1/2 tsp onion powder (or more garlic powder)
- 1/2 tsp black pepper
- 1 tsp salt
Sauce thickening:
- 8 tsp cornstarch or cornflour
- 1/4 cup water
Instructions
Cook dried beans:
- No need to do these steps if using canned beans, start with Step 1 under "Baked Beans" below.
- Soak beans in a big bowl of water for 8 - 24 hrs, then drain.
- Skim foam - Place beans in a large pot of water over high heat. Bring to a simmer, then skim off foam.
- Simmer Reduce heat so it's simmering gently (medium or medium low). Partially cover with lid (leaving a crack for steam to escape), then cook for 1 - 1.5 hrs until just tender. (Start checking at 45 min). Beans should be still slightly firm on inside (they're cooked more in the sauce). Drain, use per recipe.
Baked Beans:
- Mix - Place all Baked Beans ingredients in a pot (except beans) and stir, then add beans.
- Simmer - Bring to a simmer, then lower heat to medium low and simmer for 20 minutes, without the lid. Stir every now and then so the beans don't catch on the bottom of the pot.
Thicken sauce:
- Mix cornflour with water. Pour into pot while stirring, then cook for 2 minutes until sauce thickens - it will thicken quickly. (Note 3)
- Check for salt: Taste and add more salt if needed.
- Serve it the traditional way - piled over hot buttered toast. Or ladle into bowls, eat with a spoon and dunk in hot crusty bread! Popular breads - simple crusty Artisan bread, Irish Soda Bread (No yeast) and No Yeast Sandwich Bread
Notes
- Choose navy or other white beans; dried beans need soaking 8-24 hours before cooking.
- Soak dried beans in plenty of water; 1 cup dried beans yields about 2.75 cups cooked beans.
- Use chicken stock for richer sauce flavor, but vegetable stock works fine.
- Use ketchup (Aussie/British style) instead of plain tomato sauce for authentic flavor.
- Simmer sauce until thick, adding more cooking time if too runny.
- Store leftovers refrigerated up to 5 days or freeze for 3 months.
- Reheat frozen beans with additional cornstarch slurry if sauce thins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228cal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 13g | 26% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 463mg | 19% |
| Potassium | 761mg | 16% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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