Homemade baked beans recipe, simple and easy to make, and taste better than the canned ones. Also this recipe of baked beans is suitable for both vegetarians and vegans
Though it’s still very hot in Delhi, but nip in the morning air is an indication of fall, and that means season of warm comforting soups , curries and other hearty food. I can’t say I grew up eating baked beans that’s why it is my comfort food, but I can definitely say that now that baked beans is indeed one of my favourite comfort food when you have homemade baked beans idea appeals even more.
A ladleful of luscious homemade baked beans over a hot buttered toast with a fried eggs is what my ideal breakfast looks like. For quite sometime I had used canned baked beans, but as I started cooking more and more, the idea of canned food stopped appealing to me somewhere. Making my own food and freezing it makes more sense now.
This homemade baked beans recipe from scratch is so easy that you will be wondering why have you not tried making it at home till now. It freezes well and you can keep it in your freezer for even 3 months if it lasts that long 🙂
I try to use fresh ingredients as much as possible and keep the flavours very simple so that you can actually taste the food, idea of masking the real taste with too many overwhelming spices has never appealed to my taste buds as yet. This dish also emphasises on the same, keeping the ingredients and flavour profile simple.
I have made vegetarian or vegan baked beans, but if you are a non vegetarian and eat bacon you can go ahead and add it, sunny boy tried that once and he quite liked the taste of bacon in baked beans.
Homemade Baked Beans Recipe
Homemade Baked Beans Recipe from Scratch
- 300 g cannellini beans White beans or
- 2 tablespoon Extra-virgin olive oil
- ½ cup Red onions , finely chopped
- 1 cup Tomato Fresh Puree
- ½ cup tomato canned puree
- to taste Salt
- 1 teaspoon chili powder / paprika Red
- 1 teaspoon Black pepper powder
- 2 tablespoon muscovado sugar dark
- Soak the beans overnight. Drain them, cook them in pressure cooker for 2 whistles or place in a pan, cover with fresh water and bring to the boil over a medium heat. Cook for about 1 hour until tender.
- Heat olive oil in heavy bottomed saucepan over a medium heat.
- Add the onions, cook for 6-8 minutes.
- Tip in the fresh tomatoe puree, cook for 5-6 minutes then tip in the canned puree.
- Reduce the heat to low and cook for 7-8 minutes stirring occasionally.
- Add beans along with the water in which they are cooked.
- Add salt, pepper, red chili or paprika powder, mixed herbs. Mix well.
- Cover and let it simmer for 20 minutes till sauce is creamy and velvety and beans are cooked through
- Serve the beans on toasted bread.