800gHaricot Beans2 x 400g tins, drained and rinsed (navy beans in US)
400mlPassata
1tablespoonParsleyoptional
Instructions
Heat the oil in a large pan and cook the red onion and garlic over a medium heat for 5 minutes.
Add the salt, pepper, sugar, smoked paprika, and oregano. Stir into the onion mixture.
Pour in the passata, Worcestershire sauce, and drained and rinsed haricot beans. Simmer for 15 minutes, or until you achieve your required sauce thickness.
Garnish with parsley before serving. Season with more salt, sugar and pepper if required.
Notes
Expert Tips:
If you can't find tinned haricot beans, you can also use dried haricot beans, but you will need to soak these overnight and cook them (in an instant pot, pressure cooker, or slow cooker), before using them in the recipe. Using dried beans will ultimately give a better texture, but they are much more time-consuming to prepare!
Substitute the sugar, needed to sweeten the beans and balance the acidity of the passata, for maple syrup or honey.
For a richer tasting sauce, add one tablespoon of tomato paste (tomato puree), at the same time as the herbs and spices.
Storage:To Store: Leftovers can be stored in an air-tight container in the fridge for up to 3 days.To Reheat: Microwave until piping hot, or alternatively pour the beans back into a saucepan and gently reheat on the hob.To Freeze: Allow the baked beans to cool before transferring them to a freezer-safe container. Freeze for up to 3 months and defrost thoroughly before reheating themNutrition:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Homemade British Baked Beans
Amount per Serving
Calories
242
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
226
mg
10
%
Potassium
1069
mg
31
%
Carbohydrates
42
g
14
%
Fiber
10
g
42
%
Sugar
5
g
6
%
Protein
14
g
28
%
Vitamin A
479
IU
10
%
Vitamin C
9
mg
11
%
Calcium
137
mg
14
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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