While I would not call myself an anglophile I certainly love many aspects of British life, one being beans on toast. However I don’t like canned baked beans because they usually have pork and maple syrup, two things I am not a fan of therefore I have long been wanting to make my own baked beans and finally that time has come.
Baked beans can be served in a variety of ways. On buttered toast, as part of a traditional English breakfast, as a side dish at a barbecue or on a hamburger as a sort of sloppy joe type dish. I prefer eating mine on toast another fantastic type of bread is cornbread, especially with jalapeños.
I did not make my baked beans with any meat making these completely vegetarian and could be made vegan if you decide to swap out the honey for maple syrup. You can also add in thick-cut bacon or salted pork if you wish, I recommend about a pound to a pound and a half of diced bacon/pork.
This recipe makes a lot of baked beans and I mean a lot, my freezer is now full of containers filled with these baked beans and I will be enjoying them throughout the Autumn/Winter seasons.
I have made another bean dish which is said to have inspired the baked beans that are now widely available in stores across the world, the classic French cassoulet.
- 3.5 lbs. dried navy beans
- 2 large onions, diced
- ½ tbsp. Salt
- 1 tbsp cider vinegar
- ¾ cup honey
- 1 tsp dry mustard
- ½ cup regular molasses
- 1 cup tomato paste
- 1 tsp black pepper
- Soak beans overnight in the refrigerator.
- Preheat oven to 250 degrees.
- Rinse beans and add to large pot/dutch oven with enough water to cover, boil for 30min.
- If your pot is not oven safe pour beans and water into a large casserole dish, you may need more than one depending on size of dish.
- In a small bowl mix together all other ingredients before pouring into beans, stir to combine then cover with lid or foil wrap.
- Bake for 6-7 hours checking it every couple of hours to see if more water is needed. Once beans are soft and brown and liquid has thicken to a gravy consistency they are done.
- Remove lids for the last 30 minutes to help brown the beans.
- Remove from oven and taste. You may add more molasses or honey depending how sweet you like your baked beans.
- Let cool in pot before storing. Will keep in refrigerator for 3 days or freeze for 3 months.