British Baked Beans Recipes
BRITISH BAKED BEANS
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
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
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
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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- Rinse the beans, place in a large bowl, cover with 1 litre of cold water and leave to soak at room temperature overnight - 8-12 hours is ideal.
- In the morning, drain the beans, rinse again and place in a large, heavy-based saucepan. Cover with 1.5 litres of cold water and bring to a boil. Reduce the heat to a simmer, skim off any froth for the top of the water and cook, stirring occasionally for 60-90 minutes. The cooking time will depend on the age of your beans, so start checking to see how tender they are at around the 45-minute mark.
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