Homemade Baked Beans

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These homemade baked beans taste exactly like the ones we grew up with, except they are healthier and also easy to make from scratch!

Hold tight baked bean lovers.

I made it. Baked beans from scratch that taste like those of the most famous brand.

If you like to see what goes into your food, this is definitely the recipe for you.

I know it cannot beat the convenience of cracking open a can straight from the pantry, BUT if you have them very often the bill piles up, and you should indeed consider making them at home in bulks so they're always ready when you need.

You'll have amazing soft, tasty beans coated in a sweet and rich tomato sauce, that makes them perfect for beans on toast, as a side to any British dish such as fish & chips and English Breakfast, to accompany vegan sausages and pies, or just eat straight as they are without any shame.

The whole process if you have an Instant Pot or any pressure cooker is as little as 1 hour from start to finish. Why not giving them a try?!

How to make Baked Beans from Scratch

This recipe only requires:
- Dry Haricot Beans
- Tomato Sauce (in the form of concentrate and ketchup, yes, our beloved ketchup makes the most authentic outcome)
- Brown Sugar
- Vinegar
- Liquid Aminos (you can substitute with soy sauce or vegan Worchester sauce)
- Seasonings (garlic, onion, salt, pepper)
- Cornflour (to thicken the sauce) 
- Water

Now if you own an Instant Pot the entire process will be easier and done in less time.

In fact, the Instant Pot owners won't need to soak the beans overnight prior to cook them, but they can use them straight from the bag.

STEP ONE - Cook the Beans
Give the beans a thorough wash, place them in the Instant Pot and cover with approx 700 ml of water.

Set "high pressure" for 20 mins, close the valve and leave on natural release. If you like your beans mushy set 25 minutes instead. Those cooked will be soft but with a bit of a bite still.
If you don't have an instant pot or pressure cooker you'll need to soak the beans overnight then boil in abundant water for approx 1 hour (up to 1:30 for softer beans).

STEP TWO - The Gravy
Once the beans are cooked make sure to drain them saving their cooking water. For 1 cup of dry beans we are going to need 400 ml of water.

Combine the measured water with ketchup, tomato paste, brown sugar, vinegar, aminos (or the substitute you've picked), garlic & onion powder, salt and black pepper.
Stir well then add the beans back in.

STEP 3 - Cook the Beans in Gravy
Put the beans back in the Instant Pot basket and set high pressure for 7 minutes. This time we are going to do a quick release. (If using a normal pot simmer for 15 to 20 minutes)

STEP 4 - Corn Slurry
Mix the corn slurry (cornstarch + water) to the bean pot and set "sauté" mode for 3 minutes (or until it thickens). Cook on the stove pot for the same amount of time.

Your homemade baked beans are ready to be enjoyed!

Homemade Baked Beans Recipe

Ingredients:
...for the beans...
700 g Water (up to 1 liter)
200 g Haricot Beans (Dry)
...for the gravy...
400 g Bean Cooking Water
60 g Ketchup
1.5 tablespoon g Brown Sugar
1 tablespoon Tomato Paste
1 tablespoon Maple Syrup
2 teaspoon Apple Cider Vinegar
1.5 teaspoon Sea Salt (or more to taste)
1 teaspoon Liquid Aminos
½ teaspoon Garlic Powder (or granules)
½ teaspoon Onion Powder (or granules)
½ teaspoon Black Pepper (or more to taste)
...for the corn slurry...
3 tablespoon Cornflour
2 tablespoon Water

Method:

1. Rinse the dry beans, add them in the Instant Pot and cover with approx 700 ml of water.
Set "high pressure" for 20 mins (or 25 if you like them mushy), close the valve and leave on natural release.
2. Drain the cooked beans and save 400 ml of their cooking water.
3. Stir in the beans' water the ketchup, the tomato paste, the brown sugar, vinegar, the liquid aminos (or the substitute you've picked), both the garlic & onion powder, salt and black pepper. Stir well then add the beans back in.
4. Put the mixture back in the Instant Pot basket and set high pressure for 7 minutes. Then open the valve for a quick release.
5. In the meantime prep the corn slurry: mix the cornstarch and the water together until they form a white liquid.
6. Once the beans are ready stir in the corn slurry and set "sauté" mode for 3 minutes (or until it thickens).
7. Enjoy your baked beans straight away or store them/freeze for later consumption.

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5 from 6 votes

Homemade Baked Beans

These homemade baked beans taste exactly like the ones we grew up with, except they are healthier and also easy to make from scratch!

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

• Instant Pot

Ingredients

...for the beans...

• ▢ 700 g (2.96 cups) Water up to 1 liter
• ▢ 200 g (1 cups) Haricot Beans Dry

...for the gravy...

• ▢ 400 g (1.7 cups) Bean Cooking Water
• ▢ 60 g (4 tablespoon) Ketchup
• ▢ 1.5 tablespoon (20 g) Brown Sugar
• ▢ 1 tablespoon (15 g) Tomato Paste
• ▢ 1 tablespoon (15 g) Maple Syrup
• ▢ 2 teaspoon (7 g) Apple Cider Vinegar
• ▢ 1.5 teaspoon Sea Salt or more to taste
• ▢ 1 teaspoon (3 g) Liquid Aminos
• ▢ ½ teaspoon Garlic Powder or granules
• ▢ ½ teaspoon Onion Powder or granules
• ▢ ½ teaspoon Black Pepper or more to taste

...for the corn slurry...

• ▢ 3 tablespoon Cornflour
• ▢ 2 tablespoon Water

4 servings

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Instructions

• Rinse the dry beans, add them in the Instant Pot and cover with approx 700 ml of water. *see notes for the stovetop version.
• Set "high pressure" for 20 mins (or 25 if you like them mushy), close the valve and leave on natural release.
• Drain the cooked beans and save 400 ml of their cooking water.
• Stir in the beans' water the ketchup, the tomato paste, the brown sugar, vinegar, the liquid aminos (or the substitute you've picked), both the garlic & onion powder, salt and black pepper. Stir well then add the beans back in.
• Put the mixture back in the Instant Pot basket and set high pressure for 7 minutes. Then open the valve for a quick release.
• In the meantime prep the corn slurry: mix the cornstarch and the water together until they form a white liquid.
• Once the beans are ready stir in the corn slurry and set "sauté" mode for 3 minutes (or until it thickens).
• Enjoy your baked beans straight away or store them/freeze for later consumption.

Notes

Stovetop version:
1. Soak the beans overnight then boil in abundant water for approx 1 hour (up to 1:30 for softer beans).
2. Once the beans are cooked make sure to drain them saving their cooking water. For 1 cup of dry beans we are going to need 400 ml of water.
3. Combine the measured water with ketchup, tomato paste, brown sugar, vinegar, aminos (or the substitute you've picked), garlic & onion powder, salt and black pepper.
Stir well then add the beans back in.
4. Simmer the beans for 15 to 20 minutes.
5. Mix the corn slurry (cornstarch + water) to the bean pot cook on medium heat for 3 minutes (or until it thickens).
6. Enjoy your baked beans straight away.

Nutrition

Calories: 148kcal | Carbohydrates: 32g | Protein: 5g | Potassium: 312mg | Fiber: 6g | Sugar: 11g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

Did you like this recipe?Follow @avegtastefromatoz and tag #avegtastefromatoz when you try it!

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- Vegan Sticky Toffee Pudding
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- Decadent Vegan Banoffee Pie
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- Roasted Cauliflower Wellington
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