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Homemade Heinz Baked Beans Recipe

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4 from 14 reviews

  • Author: Sara
  • Total Time: 10 hours 5 minutes
  • Yield: 8 servings

Description

Homemade Heinz-style baked beans recipe that captures the classic flavors of rich, tangy, and slightly sweet beans simmered in a thick tomato-based sauce. This comforting dish uses tender navy beans cooked until just soft and then simmered with a blend of Worcestershire sauce, ketchup, brown sugar, and spices. Perfect served hot over buttered toast or with crusty bread, it’s a hearty, nostalgic meal ideal for breakfast or any time of day.

Ingredients

Beans

  • 2 cups (14 oz) dried Navy beans (Haricot) or other white beans
  • 3 x 400g/14oz cans haricot/navy beans, cannellini, or any white beans, drained

Liquid and Sauce

  • 2 cups chicken stock or low sodium broth, or homemade vegetable stock
  • 1 cup water
  • 2 tsp Worcestershire sauce
  • 6 tbsp ketchup or Aussie/British tomato sauce
  • 2 tbsp tomato paste
  • 3 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Seasoning

  • 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

Thickener

  • 8 tsp cornflour (cornstarch)
  • 1/4 cup water

Instructions

  1. Cook dried beans: Soak the dried navy beans in a large bowl of water for 8 to 24 hours, then drain. Place the beans in a large pot with fresh water and bring to a simmer over high heat. Skim off any foam that forms on the surface. Reduce the heat to medium or medium-low and partially cover the pot, leaving a gap for steam to escape. Simmer gently for 1 to 1.5 hours until the beans are just tender but still slightly firm inside. Start checking at 45 minutes to avoid overcooking. Drain the beans and set aside.
  2. Mix sauce: In a pot, combine chicken or vegetable stock, water, Worcestershire sauce, ketchup, tomato paste, brown sugar, apple cider vinegar, garlic powder, onion powder, black pepper, and salt. Stir to blend all ingredients well.
  3. Add beans and simmer: Add the cooked (or drained canned) beans to the pot with the sauce. Bring the mixture to a simmer over medium heat, then reduce to medium-low. Let the beans simmer uncovered for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  4. Thicken sauce: In a small bowl, mix cornflour with 1/4 cup water to create a slurry. While stirring the beans, pour this mixture into the pot. Continue simmering and stirring for about 2 minutes until the sauce thickens noticeably.
  5. Adjust seasoning and serve: Taste the baked beans and add more salt if needed. Serve hot, traditionally over buttered toast, or ladle into bowls and enjoy with hot crusty bread such as artisan bread, Irish soda bread, or no yeast sandwich bread for a satisfying meal.

Notes

  • If using canned beans instead of dried, skip the soaking and boiling steps; start directly from mixing the sauce and adding the beans.
  • Low sodium stock is recommended to control the saltiness of the dish.
  • Worcestershire sauce and ketchup are key for authentic flavor. For a vegetarian version, ensure Worcestershire sauce is vegetarian-friendly or substitute with soy sauce and additional vinegar.
  • The beans should be cooked only until tender but still hold their shape to prevent mushiness after simmering in the sauce.
  • This recipe pairs wonderfully with buttered toast or a variety of rustic bread types for dunking.
  • Prep Time: 8 hours 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: British

Find it online: https://saraflavors.com/homemade-heinz-baked-beans-recipe/