Homemade baked beans for this week’s fiesta! 

Today it is my honour to be co hosting Fiesta Friday again, along with the lovely Julie from Hostess at Heart – check out the fabulous bread she’s been making recently – we hope you will join us for the party, join the chat, and see what everyone is bringing along 🙂 

For me, I’ve got several dishes ready to share with you all so I’ve had to be tough on myself and get decisive. And I decided to go for the beans!  

I’m afraid I don’t like tinned baked beans. I realise that may be sacrilege to many, but for me, they’re just too sweet, and have never been very appealing. I do cook many cans of the Heinz variety, however, as they are very popular with my menfolk, and, weirdly, whenever my Grandmother laid on a ‘salad’, she thought it was the height of sophistication to (in amongst the standard iceberg lettuce, tomatoes and cucumber) include a bowl of cold baked beans as part of the selection!!! It couldn’t be further from my idea of a salad really…however, that is not what I’m here to debate…

I’m here to share my homemade ‘baked beans’. A very yummy dish, perfect for the cold weather, perfect to eat on their own, as a side dish, on toast, or over grains, as I did. Hot or cold, they’re good. And being homemade, there’s no chance of any hidden sugar or nasties.

I made my beans with black eyed beans because that’s what I had to hand, cannelini or haricot beans would be more typical, but really, I’d pick whatever beans you like! 

Ingredients

Coconut oil, 1-2 tbsp

1 red onion, chopped 

2 garlic cloves, crushed

1 x 400g tin of your chosen beans, rinsed and drained OR 1 full cup of home cooked beans, drained 

1 x 400g tin chopped tomatoes or passata 

1 tbsp tomato purée

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 heaped tsp smoked paprika 

Salt and pepper to taste

Note: Many recipes for homemade baked beans include some of sweet element like honey or maple syrup, or indeed sugar, but I didn’t, and the dish didn’t appear to be missing anything to me. 

Method

Heat the coconut oil in a pan over a medium heat, once melted, add the onion and cook for a few minutes until it softens

Add the garlic and cook briefly 

Add the beans, tomatoes, tomato purée, sauces, paprika and seasoning

Simmer for 5-10 minutes

Eat however you like! I ate the beans over a few days as I made double the amount above, including with eggs on one occasion.. 

These beans were inspired by the lovely dish that Jhuls made for my What would you feed me? guest series last year – I just wish I’d made them sooner! 

Grab a fork and dig in! Enjoy!!

Have a great weekend and enjoy Fiesta Friday xx

Advertisements

96 thoughts on “Homemade baked beans for this week’s fiesta! 

  1. Angie

    I have always wanted to make my own baked beans ever since I read Laura Ingalls’ books. Ma always made baked beans…with salt pork…and molasses…but I digress! Who needs those?! Passata and Worcestershire, that’s all we need! 🙂

    Liked by 1 person

    Reply
  2. Pingback: The 7 to 9 Chef/ Chapter 17/Kerala Style Meat Cutlets/Fiesta Friday #102 – Lin's Recipes

  3. Pingback: {Versions & Verdicts} Linda’s Chorba M’katfa (Red Soup with Vermicelli) | thenotsocreativecook

  4. Jhuls

    Yay! I was just thinking of making beans. This looks really good & I love it more with that egg! 😀 Thank you for the mention, Elaine. And thank you for co-hosting this week’s FF! See what I brought? 😉 xx

    Liked by 1 person

    Reply
  5. Loretta

    What a great bean recipe this is, love all those bold flavors coming through. When I lived in England I never did like Heinz baked beans on toast :)…..it’s funny though whenever my husband makes breakfast when the girls are visiting, it is always eggs, bacon, mushroom and the infamous baked beans on toast :). No thanks! I’d prefer yours.

    Liked by 1 person

    Reply
  6. Pingback: Canada Goose Confit Tamales | Along the Grapevine

  7. Julie is Hostess At Heart

    I love baked beans, but like you, don’t want the canned version and end up redoing the whole thing. I love this recipe, and that egg in the last photo is a piece of art! It’s wonderful to co-host with you Elaine! You are always a great support for so many of us bloggers! Happy FF!

    Liked by 1 person

    Reply
  8. Susan at www.alittlesage.com

    Beautiful!! My mom, who didn’t like to cook but who did slave over baked beans, would cook beans using ketchup, molasses, powdered mustard, onions and bacon (laid in strips over top of the casserole). I think she would bake them long and at a medium temperature. The bacon would get crispy and would later be mixed and broken down into the beans with a spoon. That’s how we did it in the U.S. We would eat them hot or as part of a cold picnic with cold chicken drumsticks. Sounds kind of yucky, I guess. But I liked the beans and the chicken this way.

    Liked by 1 person

    Reply
      1. Susan at www.alittlesage.com

        I think all that sugar and bacon nullified any health benefits😋 I forgot to mention she started with an extra large can of Campbell’s baked beans. Bacon is definitely a common way around here to flavor beans. Also ham cubes sometimes too. I like your way much better, obviously !

        Liked by 1 person

  9. chefjulianna

    Mmm, Elaine! There is nothing better than homemade baked beans!! I used to make them years ago, but haven’t done so in ages. You have inspired me to revisit this lovely classic!

    Thanks so much for co-hosting! We always appreciate it! 😀

    Liked by 1 person

    Reply
  10. Sue

    Well hey there. So much I could say but hey. On a serious note, are you considering tomato puree here to be (what the writing says on the can:) “tomato paste” or “pureed tomatoes.” We love tomato paste round here because it’s so concentrated. Honest to God, too, Elaine, the one thing my husband will cook is baked beans. He adds molasses, tomato paste, mustard, and bacon and puts it in the oven. I agree not much need in my palate for more sweetness, and I use worcester too. What’s new is the smoked paprika, which I actually have right now. It is soooo good, just gives such a wonderful smoky flavor . . I’ve been putting it in everything, burger meat, salad dressings, scrambled eggs and the best so far: braised greens. Thanks for bringing the beans though, they are a great social food, easy to eat when talking to others too. Cheers!

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      Hey 🙂 I think tomato puree would translate as tomato paste – the really thick concentrated stuff. And how interesting, you’re the second person now from the US who has mentioned cooking baked beans the way Mike does, it’s completely new to me.
      And yes, smoked paprika is good with EVERYTHING! It’s so good! I have a huge jar of it and just love the smell, as well as the taste 🙂

      Like

      Reply
  11. marymtf

    Just curious, Elaine, why the combination of canned and home cooked beans? I love beans of all sorts and right now I have some home cooked lima beans in my fridge that I snack on instead of getting stuck into bad for me type things. Weird? Maybe. But it works for me. 🙂

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      I think your Lima beans snack sounds good, a great alternative to something less wholesome 🙂
      It’s not a mix of canned and home cooked beans, it’s either/or. Not everyone cooks their own beans so I wanted to show a choice.

      Like

      Reply
  12. Life Diet Health

    Arghhh silly mouse… that’ll be my cold hands since I turned the heating off! Homemade baked beans are just what you need on cold days like today! 🙂 Lovely photos as always… thinking I should make an effort to do an extra post for FF as you’re hosting! 🙂 xxx

    Liked by 1 person

    Reply
  13. apuginthekitchen

    I love your recipe Elaine, I will admit to liking canned baked beans but I think I like your’s a lot better. That photo with the egg is making me crazy it looks so good. Baked beans are so warm and comforting and delicious.

    Liked by 1 person

    Reply
  14. cookingwithauntjuju.com

    I grew up on “Campbell’s baked beans” and yes they are sweet but good once you add a few more ingredients. They were always part of any summer barbecue! Need to try a version like yours as I do try to stay away from anything “canned”. Happy FF and thanks for co-hosting #102 🙂

    Liked by 1 person

    Reply
  15. Sarah James @ Tales From The Kitchen Shed

    Your baked beans look delicious Elaine, I don’t like the tinned version either, even the low sugar ones are too sweet. Thanks for co hosting Fiesta, off to check out some more fab recipes 🙂

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      I was thinking about these for kids and I wonder if it’s worth making it all, minus the beans, so that you can puree the sauce, then add the beans? That way you still create a smooth sauce for the beans. I know that my son is more likely to eat it like that than if he can see the onion..

      Liked by 1 person

      Reply
      1. tabithasglutenfreedishes.com

        Yes my girls are the same they ‘dont’ eat onions but actually they do all the time 😉 I hate giving them the H brand of baked beans but they love them so will def be trying this. I’ve got them off the H tomato ketchup and on to mine and now they don’t like having much of the processed one when we’re out. A small but major victory for me.

        Liked by 1 person

      2. Elaine @ foodbod Post author

        That’s a huge victory! Well done!!!
        Ben is the same, he eats onions in so many things, he even loves onion bhajis, but won’t eat a dish where he can actually see them!! Blending is the answer 🙂

        Liked by 1 person

  16. petra08

    Home made baked beans are the best and even better when it is cold like this outside! I couldn’t help but smile when I read about your Grandmothers salad. I eat tinned baked beans but I need to add lots of spiced and hot sauce to them, your beans sounds much nicer! 🙂

    Liked by 1 person

    Reply
  17. Beata

    I’m such a huge bean lover; I have a bean salad for lunch at least 2-3 times a week. I’m glad I stumbled across this recipe so that I can switch things up a bit…I think this would also be great over a bed of greens if you’re in a pinch and don’t have time to make rice.

    Liked by 1 person

    Reply
  18. Gretchen

    After I saw your IG pic I made this for New Year’s Day. I used a roasted tomato sauce from my freezer stash that had a hit Hungarian pepper in it from the garden. It was quite a spicy batch of beans and I loved it! My favorite way to have the leftovers was with an egg on it. Here baked beans are traditionally pretty sweet. This was a nice change.

    Liked by 1 person

    Reply

Let me know what you think..

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s