Homemade Better Than Canned Baked Beans

If you're from England like us, you probably worship baked beans. They taste incredible and pair perfectly with dishes such as jacket potatoes, toast, chips, and a good old fry up.

Now, if you move somewhere where they're not available or just want to try making them yourself, then this recipe will NOT disappoint.

We put off making our own beans for quite a while, thinking it would be a time consuming process, and not taste as good. However, we went ahead and did it anyway and we kicked ourselves for not doing it sooner!

They were so easy to make and we think they have turned out even better than regular canned beans. (Mentioning no names 😂)

You can also make up a big batch to freeze, or store in an airtight container in the fridge. Perfect for meal-prep.

So without further ado, let's get on with the recipe!

Happy Cooking!

The Chai Home 😋

INGREDIENTS

• 500g of Dried White Beans (soaked in water for 8-24 hours) Can use canned White Beans

• Water

• Large pinch of Sea Salt

• Large pinch of Black Pepper

• 1x tbsp of Worcestershire Sauce

• 1x tbsp of Apple Cider Vinegar

• 2x tsp of Garlic Sauce or garlic powder

• 6x tbsp of Ketchup

• 135g of Tomato Puree

• 3x level tbsp of Brown Sugar (we use a light muscovado)

• 5x level tsp of Cornflour plus approx 1/4 of water For mixing

METHOD

●If using canned beans then skip the 1st step below, and go to the step of when the beans are cooked. Put canned beans into a saucepan and add some water just beneath the level of the beans.

Drain your soaked Beans and then transfer to a pressure cooker. If you don't have a pressure cooker, then use a large saucepan (the Beans will just take longer to cook)

Cover with water - approx 1 inch above the Beans. Bring to the boil and then secure your pressure cooker lid.

If using the pressure cooker the Beans will take only 15 minutes to cook. (Follow the instructions & guide of your pressure cooker)

If using a regular saucepan, bring the beans to a boil, and then reduce to a rolling simmer. The Beans will take approximately 1 - 1.5 hrs, depending on your beans. I would recommend checking on them around the 30 - 40 minute mark.

Once the beans have cooked, keep them in your pressure cooker, or saucepan. Turn to a medium heat and then add all of the other ingredients, EXCLUDING the cornflour mixture.

Give everything a good mix together and then allow to simmer for 15 - 20 minutes.

Be sure to stir occasionally to prevent sticking to the pans base.

Once the cooking time is almost up, go ahead and add your cornflour and water to a small cup. Mix together well, and then pour it into your bean mixture.

Stir together well, and cook for a further 5 minutes. If you like your sauce thicker, then go ahead and make some more cornflour mixture.

Your homemade baked beans are ready to serve - Enjoy!

If you want to store your beans, you can do so in the fridge or freezer.

If storing in the fridge allow to cool and then within the hour place in an airtight container, and pop them in the fridge. They will be good for up to 3 days.

Alternatively store in an airtight container and pop in the freezer. We like to store in portion size containers - makes it far easier for using. Simply pull out of the freezer, allow to defrost and then reheat on the hob.