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 tbsp g Brown Sugar
1 tbsp Tomato Paste
1 tbsp Maple Syrup
2 tsp Apple Cider Vinegar
1.5 tsp Sea Salt (or more to taste)
1 tsp Liquid Aminos
1/2 tsp Garlic Powder (or granules)
1/2 tsp Onion Powder (or granules)
1/2 tsp Black Pepper (or more to taste)
…for the corn slurry…
3 tbsp Cornflour
2 tbsp 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.
For other British-inspired recipes do not miss:
– Vegan Leek & Potato Soup
– British Dumpling Stew
– Vegan “Cheese”, Leek & Spinach Pie
– Raspberry & Almond Trifle
– Vegan Sticky Toffee Pudding
– Cauliflower “Cheese”
– Mushroom & Shallots Pie in Red Wine Gravy
– Easy Skin-on Roasted Potatoes
– Vegan Rhubarb & Amaretto Crumble
– Decadent Vegan Banoffee Pie
– 3 Ingredients Chocolate & Almond Fudge
– Lentil & Squash Pie
– Roasted Cauliflower Wellington
– Banana Blossom “Fish” Cakes
– Carrot Cake with a Twist
– Juicy Homemade Seitan Wellington
8 comments
Omg this recipe is a blessing, YOUR BLOG is a blessing!
They taste exactly like those from the shop without all the preservatives & co they put in it. And they’re also very cheap too. You might think it’s just a bunch of p for a can, but considering what you get and how you actually spend by making your own, it’s a win-win!
Thank you Adriana, this is now a family favourite that I make at least twice a month!
Indeed! I agree with every single word you said.
Thank you so much Cat for sharing your feedback!
I made these and they were the best! I can’t believe how easy it is to make at home. Thank you Adriana x
I know right? Thanks a lot 🙂
Stay safe x
Best recipe I tried. Thanks for sharing!
I’m so happy to hear that, cheers!
Thanks, this is a great, easy to do and now my favourite baked bean recipe!
Thank you for your feedback. I’m so happy to hear that you enjoyed these that much 🙂
Take care!