Hearty Homemade Baked Beans

by Charlotte Walker
Charlotte's Hearty Homemade Baked Beans

Baked beans have been a staple for our family for as long as I can remember.  Growing up fast food didn’t come in a paper bag. Instead we had “chips, egg and beans” or “beans on toast”, hot buttered toast piled with baked beans. These dishes are incredibly simply but so comforting.  I’ll be honest, our beans always came from a tin and for several decades I loved them this way. This changed when we made our own baked beans for the first time. Once we’d tasted how spectacular baked beans truly are, we couldn’t eat tinned beans anymore.

Versatile Serving Ideas

A versatile dish you can serve baked beans as side with burgers or steak or try beans on buttered toast; a British classic. My favourite is a baked potato topped with beans and shredded sharp cheese! However you eat them this recipe will provide you with a flavourful, satisfying and protein rich meal.

Packed with Nutrition and Flavour

Charlotte's Hearty Homemade Baked Beans

These baked beans are hearty and packed with nutrients. We make a double batch every Friday and serve them through the week. This recipe uses  the Instant Pot pressure cooker but you can also cook them on the stove in a pot. The stove top method will take a few hours.

If you like this recipe you might also like The Ultimate Borscht Recipe! or you might like learning about how to prepare and use: Lentils: The Local, Sustainable, North American Superfood.



Charlotte's Hearty Homemade Baked Beans

Charlotte's Hearty Homemade Baked Beans

Baked beans have been a staple for our family for as long as I can remember.  Growing up fast food didn’t come in… The Kitchen Hearty Homemade Baked Beans European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 Cup Dry Soldier Beans
  • 1 Quart Tomatoes (stewed/diced)
  • 1 Large Onion (diced)
  • 1 Cup Vegetable Stock
  • 1 Tbsp Brown Sugar (or honey)
  • 2 Tbsp Olive Oil
  • 1 Tsp Tarragon
  • 1 Tsp Oregano
  • 1 Tsp Basil
  • 1/4 Tsp Ground Black Pepper
  • 5-6 Generous Pinches of Salt
  • 1 Tsp Crushed Red Pepper Flakes (optional)

Instructions

Soak 1 cup of beans overnight in cold water (8 hours minimum). This will double to two cups once re-hydrated.

Press the Sauté key on the Instant Pot. Add the onions, olive oil and one teaspoon of salt and sauté for five minutes, stirring a few times.

Add the beans, tomatoes, vegetable Stock, brown Sugar (or honey), tarragon, oregano,  basil, ground Black Pepper, crushed Red pepper flakes and the remaining salt and stir to combine. If the liquid does not cover the beans, add a little bit of stock or water. Press Keep Warm/Cancel function key to stop the Sauté process.

Place and lock the lid, make sure the steam releasing handle is pointing to sealing. Press the 'Bean/Chilli' button and adjust the setting to 50 minutes. After 3 beeps the pressure cooker will start going.

Once the timer goes off, allow the pressure to release naturally before opening.

Serving Suggestions: There are many ways to enjoy baked beans. You might like to tray serving them over a baked potato with chives, sharp cheddar and sour cream!

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