📝 About This Recipe
Forget the tin; these authentic English-style baked beans are a revelation of tender haricot beans bathed in a silky, savory-sweet tomato sauce. Unlike their smoky, molasses-heavy American cousins, these beans prioritize a bright tomato acidity balanced with a hint of Worcestershire sauce and a touch of treacle. They are the essential heart of a Full English Breakfast, offering a comforting, velvety texture that elevates any morning meal.
🥗 Ingredients
The Beans
- 2 cans Haricot (Navy) beans (400g each, drained and rinsed thoroughly)
The Aromatic Base
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter (for richness)
- 1 large Shallot (very finely minced)
- 1 piece Garlic clove (grated or crushed into a paste)
The Savory Sauce
- 500 ml Tomato passata (smooth sieved tomatoes)
- 150 ml Vegetable stock (low sodium)
- 2 tablespoons Tomato purée (double concentrated)
- 1 tablespoon Apple cider vinegar (for tang)
- 1 tablespoon Worcestershire sauce (ensure vegetarian version if needed)
- 1 tablespoon Light brown sugar (packed)
- 1 teaspoon Black treacle or molasses (for depth of color)
- 1/2 teaspoon Smoked paprika (just a hint of warmth)
- 1/2 teaspoon English mustard powder (Colman's brand is traditional)
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Place a medium heavy-bottomed saucepan over medium-low heat. Add the olive oil and butter, allowing the butter to melt and foam slightly.
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2
Add the finely minced shallot to the pan. Sauté for 5-7 minutes until completely translucent and soft, but not browned. We want sweetness, not toasted notes.
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3
Stir in the garlic and tomato purée. Cook for 2 minutes, stirring constantly, until the purée turns a deep brick red and smells fragrant.
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4
Add the smoked paprika and mustard powder. Stir for 30 seconds to toast the spices and release their oils.
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5
Pour in the tomato passata, vegetable stock, apple cider vinegar, and Worcestershire sauce. Whisk gently to combine into a smooth liquid.
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6
Stir in the brown sugar and black treacle. The sauce should begin to take on a rich, glossy appearance.
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7
Add the drained and rinsed haricot beans to the pot. Stir well to ensure every bean is coated in the sauce.
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8
Bring the mixture to a very gentle simmer. Once bubbling, reduce the heat to the lowest setting.
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9
Cover the pot with a lid, leaving it slightly ajar. Simmer for 30-35 minutes, stirring occasionally to prevent the bottom from sticking.
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10
Check the consistency. The sauce should be thick enough to coat the back of a spoon and shouldn't run across the plate. If it's too thin, simmer uncovered for another 5-10 minutes.
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11
Taste the beans. Season with sea salt and freshly cracked black pepper. Add a tiny splash more vinegar if you prefer more 'zing'.
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12
Remove from heat and let the beans sit for 5 minutes before serving. This allows the starch to settle and the sauce to reach its peak silkiness.
💡 Chef's Tips
Rinse your canned beans thoroughly to remove the metallic-tasting canning liquid and excess sodium. If the sauce is too thick, add a tablespoon of water or stock at a time to loosen it back up. For a smoother texture, you can use an immersion blender to pulse about 5% of the beans into the sauce before the final simmer. Don't rush the shallots; slowly sweating them provides the essential flavor base that makes these better than store-bought. These beans actually taste better the next day after the flavors have fully married in the fridge.
🍽️ Serving Suggestions
Serve over thick-cut, buttered sourdough toast for a classic 'Beans on Toast'. Include as a side to a Full English Breakfast with fried eggs, sausages, and black pudding. Pair with a strong cup of English Breakfast tea with a splash of milk. Top with a sprinkle of sharp cheddar cheese and a dash of hot sauce for a modern twist. Serve alongside a jacket potato (baked potato) for a hearty, traditional lunch.