British Baked Beans Recipes

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BRITISH BAKED BEANS



British Baked Beans image

These are really good homemade baked beans (UK style, similar to Heinz baked beans here, not like Boston Baked Beans). It's a recipe which I got from Waitrose www.waitrose.com/recipes I'm putting it up here for safe keeping, this is now a firm family favourite. Please note that preparation and cooking times do not include the preparation of the beans.

Provided by Chef UK

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

250 g pinto beans or 250 g haricot beans
200 g unsmoked back bacon (tastes better with) (optional)
1 small onion, finely chopped
1 garlic clove, crushed
2 tablespoons black treacle
800 g chopped tomatoes
2 tablespoons tomato puree
parsley, chopped

Steps:

  • Soak the beans in cold water for 8 hours or overnight. Then cook according to pack instructions (I leave the lid off the pan, and add a tsp of baking soda to combat the gas producing side effects of beans. It works very well). Remember to boil well for 10 minutes before simmering, or you may get a tummy upset!
  • Heat a large pan and add the bacon if using (if not using, make sure you use something else to lift the beans - more salt, a bit of chili, worcester sauce or whatever. These can also be added to the bacon version for still more flavour). Fry for 1 minute.
  • Add the onion, celery (I use celery salt) and garlic, and continue to fry for 4-5 minutes until the bacon is cooked and the onion has started to soften.
  • Stir in the chopped tomatoes, black treacle and tomato puree. Bring to a simmer, then stir in the cooked beans. Return to the boil and simmer for about 10 minutes (or put into crockpot on low to be ready and waiting later).
  • Stir in the chopped parsley then spoon over toast, into jacket potato, or whatever.
  • Freezes well.

BRITISH BAKED BEANS



British Baked Beans image

This is my another of my cousin Shawn Michaels Pub recipes. He eats them cold for breakfast with toast

Provided by GingerlyJ

Categories     Breakfast

Time 3h10m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 12

4 ounces dried white beans
1 small onion, peeled
4 cloves
4 teaspoons tomato paste
6 black peppercorns
1 bay leaf
4 fresh sage leaves
6 large garlic cloves, peeled
1 (10 ounce) can chopped tomatoes
1 tomatoes, diced, peeled and deseeded
salt & freshly ground black pepper
extra virgin olive oil (optional)

Steps:

  • •Place the beans in large bowl or pan, cover with cold water and leave to soak overnight.
  • •Next day rinse the beans and place in a large ovenproof pan or deep roasting tin, with enough cold water to cover.
  • •Pierce the peeled onion with the cloves and add to the beans with 2 tsp of the tomato concentrate, black peppercorns, bay leaf, sage, the garlic and the canned tomatoes. Bring to the boil on the stove top then place in the oven for approx 2-3 hours until the beans are quite soft. From time to time during the cooking, check that the beans aren't drying out, if they appear to be lower the heat and add a little boiling water.
  • •Remove the bay leaf and cloves and onion. Add the diced tomato and the remaining tomato concentrate, stir, then cook for 30 minutes more. Season to taste and serve sprinkled with fruity olive oil, if using.

Nutrition Facts : Calories 88.4, Fat 0.3, SaturatedFat 0.1, Sodium 35.8, Carbohydrate 17.1, Fiber 4.1, Sugar 3.1, Protein 5.5

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