Homemade Heinz Baked Beans
Delicious and comforting, these homemade baked beans are made with tender beans simmered in a rich tomato sauce, perfect for any meal.
Ingredients
Dried Beans Preparation
- 2 cups dried Navy beans (or other white beans) Or use canned beans to skip soaking and cooking.
Main Ingredients
- 3 cans haricot/navy beans, cannellini, or any white beans 14 oz cans, drained.
- 2 cups chicken stock/broth (low sodium, or homemade vegetable stock) Use vegetable stock for a vegetarian version.
- 1 cup water
- 2 tsp Worcestershire sauce
- 6 tbsp ketchup or tomato sauce Aussie/British style preferred.
- 2 tbsp tomato paste
- 3 tbsp brown sugar Adjust for sweetness to taste.
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder Or use more onion powder.
- 1/2 tsp onion powder Or use more garlic powder.
- 1/2 tsp black pepper
- 1 tsp salt
- 8 tsp cornflour/cornstarch
- 1/4 cup water For mixing with cornflour.
Instructions
Cook Dried Beans
- Soak the dried beans in a big bowl of water for 8 to 24 hours, then drain.
- Place the beans in a large pot of water over high heat. Bring to a simmer, skimming off any foam that rises to the top.
- Reduce the heat to medium-low and simmer gently, partially covered, for 1 to 1.5 hours until the beans are just tender but still slightly firm. Start checking at 45 minutes. Drain when done.
Baked Beans
- In a pot, mix all Baked Beans ingredients (except beans) and stir well. Then, add the drained beans.
- Bring to a simmer, then lower the heat to medium-low. Simmer for 20 minutes without a lid, stirring occasionally to prevent sticking.
Thicken Sauce
- In a bowl, mix the cornflour with 1/4 cup water, then pour it into the pot while stirring. Cook for 2 minutes until the sauce thickens.
- Taste your beans and adjust the salt if needed.
- Serve your baked beans hot, over buttered toast, or in bowls with crusty bread for dunking.
Notes
Great served over hot buttered toast or in bowls with crusty bread. Can be stored in an airtight container and refrigerated for up to 5 days or frozen for up to 3 months. Adjust brown sugar for sweetness as desired.