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Homemade Heinz Baked Beans
5 from 158 votes

Homemade Heinz Baked Beans

Homemade Heinz Baked Beans recreate the signature taste and texture by using navy or other white beans cooked and simmered slowly in a tangy, sweet tomato-based sauce. The combination of chicken or vegetable stock, ketchup, tomato paste, brown sugar, and seasonings develops a thick, rich sauce. Thickening the sauce with cornstarch ensures it clings well to the beans, making the dish ideal for serving on bread or as a side.

Prep Time
5 mins
Cook Time
30 mins
Cooking dried beans
1 hr
Total Time
1 hr 35 mins
Servings: 8 - 10
Calories: 228 kcal
Course: Breakfast, Brunch
Cuisine: American, British

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:
    Cup of Yum
  1. No need to do these steps if using canned beans, start with Step 1 under "Baked Beans" below.
  2. Soak beans in a big bowl of water for 8 - 24 hrs, then drain.
  3. Skim foam - Place beans in a large pot of water over high heat. Bring to a simmer, then skim off foam.
  4. 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:
  1. Mix - Place all Baked Beans ingredients in a pot (except beans) and stir, then add beans.
  2. 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:
  1. Mix cornflour with water. Pour into pot while stirring, then cook for 2 minutes until sauce thickens - it will thicken quickly. (Note 3)
  2. Check for salt: Taste and add more salt if needed.
  3. 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

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%)

Nutrition Facts

Serving: 8 - 10

Amount Per Serving

Calories 228

% 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.