British Classics - A Recipe for English Baked Beans (Just Like Heinz Makes)

These are English baked beans, and very different to the North American versions. I really really wanted baked beans on toast, but the first time I tried the Canadian version, I was just like... no, I need the Heinz Beanz. They are fairly difficult to get here, so I decided to try and make my own, as a bit of a challenge.

So I looked all over for a recipe, but to no avail as there didn't seem to be any around with the taste I was looking for. I tried Heston Blumenthal's version (all of it, followed faithfully) but did not like the finished version, and it didn't taste anything liked the tinned version [I know, I know, it tasted awesome, actually, but just not what I wanted :)] So I took some elements from him and cobbled together my own, which to my surprise, did actually taste like a version of the famous Heinz ones. Of course it doesn't taste identical [husband says they taste like Heinz, but with some complexity of flavour, don't know if he's being sarcastic or complimentary :)]. So its up to you to make it taste like you want it to by varying the different seasonings, but as a first attempt, this wasn't a bad one at all.

I used plain Italian strained tomatoes (also known as passata) in this version. The measurements are fairly approximate, as I threw in things rather than measured them out. So you do need to use your discretion and not take this recipe word for word. When mixing the beans with the sauce, you have to make sure that the beans are just covered with the sauce, as there may be a bit too much sauce for the beans. You don't want them too saucy. Any left overs freeze very well, just take out, defrost and reheat to serve again.

 

Recipe:
(Printable Recipe)

750g white beans (haricot or navy, I used small white beans)

1/2 teaspoon baking soda (bicarb of soda) 

2 tablespoons unscented oil

1 large onion, diced
1 tablespoon chopped thyme or sage (or both)
2 cloves garlic, crushed

5 cups crushed tomatoes  [I used passata or Italian strained tomatoes, plain, without any herbs
2 cloves
4 tablespoons Worcester sauce
1 teaspoons Tabasco sauce
1/2 cup sugar, or to taste
Salt to taste

Method:

Soak the beans in cold water overnight. The next day wash and drain them, then cover with cold water, add the baking soda, and cook them for about 1 hour on a medium heat till they are tender, and just beginning to split. Drain and keep aside.

Note: Here's an alternate method, if you aren't organized enough to soak overnight - Pick over and wash the beans, cover with cold water. Then bring to the boil over high heat, let boil for 4 minutes, then turn off the heat. Cover and soak for 1 hour, then cook as normal.

In a big, heavy pot heat the oil and toss the onion in it. Sauté for about 5 - 10 minutes on a medium heat and then add the chopped herbs and the garlic. Stir and cook for another minute or two, until the garlic is fragrant. Add the tomatoes, breaking them up a bit.

Add the Worcester and Tabasco sauces, cloves, sugar and salt. Stir and simmer for about 20 - 30 minutes. Let cool completely.

When cool, puree well in a blender till it turns to a smooth sauce. Return to the pan, taste and readjust seasoning.

Add the beans to the sauce mixture and cook on a low heat for at least 30 - 45 minutes, or more, until the beans are very soft. The beans taste better the next day when they have had a chance to absorb the flavours better, but they're not bad on the day either.

Alternatively, mix the sauce and beans in a heavy pan, cover tightly with a lid or foil and bake in a low oven (around 125 degrees C) for about 2 to 3 hours or until the beans are soft. If making the oven, keep checking to see that the beans haven't dried out. It may be a good idea to reserve some sauce to add to them if they are drying out.

Serve with a full English breakfast or on toast.