Description
British baked beans are a hearty, comforting dish made with tender beans simmered in a rich tomato sauce. This easy-to-follow recipe offers a delicious, protein-packed side dish perfect for breakfast, lunch, or dinner.
Ingredients
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- Haricot Beans (or small white beans): 1 ½ cups dried beans (about 250g), soaked overnight or use canned beans (2 cans, 15 oz each)
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- Tomato Sauce: 2 cups (500ml)
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- Brown Sugar: 2 tablespoons
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- Worcestershire Sauce: 2 teaspoons
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- Mustard (Dijon or English mustard): 1 teaspoon
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- Onion: 1 medium, finely chopped
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- Garlic: 2 cloves, minced
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- Vegetable or Chicken Broth: 1 cup (240ml)
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- Smoked Paprika: ½ teaspoon (optional for smoky flavor)
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- Salt: To taste
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- Black Pepper: ½ teaspoon (or to taste)
Olive Oil: 1 tablespoon (for sautéing onions and garlic)
Instructions
- Prepare the Beans: If using dried haricot beans, soak them overnight or use the quick-soak method. Drain and rinse thoroughly. If using canned beans, simply drain and rinse them.
- Sauté the Vegetables: In a pot, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves, and sauté until softened.
- Make the Sauce: Add 2 cups of tomato sauce, 2 tablespoons of brown sugar, 2 teaspoons of Worcestershire sauce, and 1 teaspoon of mustard to the pot. Stir to combine and simmer for 5 minutes.
- Combine the Beans and Sauce: Add the soaked (or canned) beans and 1 cup of broth to the sauce, stirring well. Bring to a boil.
Notes
- Vegan Option: Use vegetable broth and ensure your Worcestershire sauce is vegan-friendly to make this recipe fully plant-based.
- Sweetness Adjustment: Feel free to adjust the amount of brown sugar depending on your taste preference. You can also substitute maple syrup or honey for a different flavor.
- Storage: Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 11g