Baked Beans from Scratch
Baked Beans from Scratch
Ingredients
- 700 grams white beans, jarred, cooked in bean stock (alternatively 500 grams (2 tins) drained tinned white beans)
- 1/4 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 100 grams tomato puree
- Pinch salt
- 4 teaspoons light brown sugar
- 150 ml water, (use 300 ml if not using a jar of beans)
- 3 tablespoons white wine vinegar
- 2 tablespoons cornflour
- 2 tablespoons water, (for cornflour slurry)
Instructions
- 1
Place a dry pan on a low heat. Add the garlic granules, onion granules, cumin, and smoked paprika. Cook the spices for 30 seconds, stirring constantly to prevent burning.
⏱️ 1 min
- 2
Add the tomato puree to the pan and cook for about 1 minute, stirring continuously with a wooden spoon.
⏱️ 2 min
- 3
Add the salt, light brown sugar, white wine vinegar, and 150 ml of water (use 300 ml of water if you are not using a jar of beans with their stock). Stir these ingredients well to combine and bring the mixture to a simmer.
⏱️ 3 min
- 4
Add the 700 grams of jarred white beans, including their bean stock. If using tinned beans, ensure they are drained first. Bring the beans and sauce to a simmer.
⏱️ 2 min
- 5
Cook the beans for 5 minutes. If using tinned beans, cook for 10-15 minutes to allow them to absorb more flavor.
⏱️ 5 min
- 6
In a small bowl, combine the 2 tablespoons of cornflour with 2 tablespoons of water to create a smooth slurry. Mix well until no lumps remain.
⏱️ 1 min
- 7
Add the cornflour slurry to the beans in the pan and stir well to incorporate it evenly into the sauce.
⏱️ 1 min
- 8
Continue to cook for another couple of minutes, stirring occasionally, to allow the sauce to thicken to your desired consistency.
⏱️ 2 min
- 9
Serve the baked beans hot, perhaps over toast or a jacket potato, and top with grated cheese if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Beans from Scratch
- 700 grams white beans, jarred, cooked in bean stock (alternatively 500 grams (2 tins) drained tinned white beans)
- 1/4 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 100 grams tomato puree
- Pinch salt
- 4 teaspoons light brown sugar
- 150 ml water, (use 300 ml if not using a jar of beans)
- 3 tablespoons white wine vinegar
- 2 tablespoons cornflour
- 2 tablespoons water, (for cornflour slurry)
Instructions
- 1
Place a dry pan on a low heat. Add the garlic granules, onion granules, cumin, and smoked paprika. Cook the spices for 30 seconds, stirring constantly to prevent burning.
⏱️ 1 min - 2
Add the tomato puree to the pan and cook for about 1 minute, stirring continuously with a wooden spoon.
⏱️ 2 min - 3
Add the salt, light brown sugar, white wine vinegar, and 150 ml of water (use 300 ml of water if you are not using a jar of beans with their stock). Stir these ingredients well to combine and bring the mixture to a simmer.
⏱️ 3 min - 4
Add the 700 grams of jarred white beans, including their bean stock. If using tinned beans, ensure they are drained first. Bring the beans and sauce to a simmer.
⏱️ 2 min - 5
Cook the beans for 5 minutes. If using tinned beans, cook for 10-15 minutes to allow them to absorb more flavor.
⏱️ 5 min - 6
In a small bowl, combine the 2 tablespoons of cornflour with 2 tablespoons of water to create a smooth slurry. Mix well until no lumps remain.
⏱️ 1 min - 7
Add the cornflour slurry to the beans in the pan and stir well to incorporate it evenly into the sauce.
⏱️ 1 min - 8
Continue to cook for another couple of minutes, stirring occasionally, to allow the sauce to thicken to your desired consistency.
⏱️ 2 min - 9
Serve the baked beans hot, perhaps over toast or a jacket potato, and top with grated cheese if desired. Enjoy!
⏱️ 1 min