Description

This recipe recreates the classic comfort of Heinz baked beans with a homemade twist. Using white beans cooked in a rich, tangy, and slightly sweet tomato sauce, this dish delivers the perfect balance of flavors for a hearty side or a wholesome main. It’s simple, comforting, and can be made from scratch using pantry staples and dried or canned beans.

Ingredients

Scale

Beans

2 cups (14 oz) dried Navy beans (aka Haricot) or other white beans
3 x 400g/14oz cans haricot/navy beans, cannellini or any white beans, drained

Liquid and Base

2 cups chicken stock/broth (low sodium) or homemade vegetable stock
1 cup water

Sauce and Seasonings

2 tsp Worcestershire sauce
6 tbsp ketchup or Aussie/British tomato sauce
2 tbsp tomato paste
3 tbsp brown sugar
1 tbsp apple cider vinegar
1/2 tsp garlic powder (or more onion powder)
1/2 tsp onion powder (or more garlic powder)
1/2 tsp black pepper
1 tsp salt

Thickening Agent

8 tsp cornflour/cornstarch
1/4 cup water

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Instructions

Prepare the Beans: If using dried Navy beans, soak them overnight or for at least 8 hours. Drain and rinse thoroughly before cooking. Then simmer in fresh water until tender, which can take about 1 to 1.5 hours, or use canned beans drained and rinsed to save time.
Make the Sauce: In a large pot or deep skillet, combine chicken or vegetable stock, water, Worcestershire sauce, ketchup, tomato paste, brown sugar, apple cider vinegar, garlic powder, onion powder, black pepper, and salt. Stir well to blend all the flavors and bring to a gentle simmer over medium heat.
Cook Beans in Sauce: Add the cooked or canned beans to the simmering sauce. Let the beans cook together with the sauce for about 20-30 minutes to allow absorption of flavors, stirring occasionally to prevent sticking.
Thicken the Sauce: In a small bowl, mix the cornflour/cornstarch with 1/4 cup cold water to create a slurry. Gradually stir this into the beans and sauce mixture, cooking for another 3-5 minutes until the sauce thickens to your desired consistency.
Serve and Enjoy: Remove from heat and let the beans cool slightly before serving. These baked beans can be enjoyed on toast, as a side dish, or part of a full breakfast.

Notes

Using canned beans reduces preparation time significantly, making this recipe quicker to prepare.
Low-sodium broth helps control salt levels; adjust seasoning to taste.
Worcestershire sauce adds umami but ensure it matches dietary preferences (some are not vegetarian).
Brown sugar balances acidity and adds depth to the sauce; substitute with maple syrup or honey if desired.
For thicker beans, gradually add more cornstarch slurry but avoid lumps by mixing well.
This recipe can be adapted for vegetarian by using vegetable stock and omitting Worcestershire sauce or using a vegetarian version.