OK. It’s confession time. I’ve never liked baked beans. There. I’ve said it. Ick. No, double ick. Which was unfortunate growing up because they were loved by a particular member who used to “encourage” me to try them in the belief that sooner or later my tastes would change.
Well, the good news is that my tastebuds now DO love baked beans, but only the homemade variety, not the ones out of a can. Sorry Mr Heinz.
The first time I tried proper baked beans was when I lived in Brandon, Manitoba, Canada {I won’t be surprised if you haven’t heard of Brandon – it’s a small city in the middle of Canada. Freezing in winter, very hot in summer. I loved it.}. I was there on a Rotary Exchange after high school, and one of my host mums {moms} was from Quebec where baked beans are revered.
I’m sure you can imagine my “delight” when I came home from school one afternoon to be excitedly told by my host sisters that we were having baked beans for dinner. Β All I could think of was “gee, yum” {insert appropriate sarcasm levels}.
Well, I was SO WRONG. They were AMAZING. Made from scratch {soaked, cooked beans and all} and baked for at least 8 hours in the oven.
My baked beans recipe below is quite a bit spicier than I remember Odette’s being. I also cheated and used tinned beans, and cooked them on the stove top rather than in the oven – it was a hot day in February rather than the -30c it was in Brandon! So it took about 2 hours not 8.
Simmering on the stove – I used a flattish casserole dish |
What you need:
- 1 tbs olive oil
- 1 red onion, peeled and chopped into smallish pieces
- 150g bacon, rind and fat removed, diced {or chopped into smallish pieces as per my description above when my brain forgot the word I was looking for…!}
- 3 tins cannellini beans, drained and rinsed well
- 1 tin crushed or chopped tomatoes
- 1 chipotle chilli in adobo sauce, chopped finely {optional, but try and find them as they add a gorgeous smokey heat to the dish}
- 3 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbs golden syrup
- 2 tbs tomato sauce {ketchup}
- 1 tbs Worcester sauce
- salt and pepper
What you do:
- In a large frypan or casserole dish heat the oil {using a medium heat}, then add the onion and bacon. Cook, stirring every minute or so, for about 5-6 minutes, until cooked
- Add all the other ingredients {in the order listed above} and stir gently. Bring to the boil, then turn the heat all the way down to low so the mixture is simmering slowly.
- Cover with a lid and let it simmer for 2-3 hours, stirring every 15-30 minutes. If it looks like it is drying out, add some water.
- My favourite serving option is to have it with a poached egg for breakfast. You could also serve it with crusty bread or a salad.
If you are a vegetarian or don’t eat pork products, just leave out the bacon. And if you require gluten free, just make sure the bacon and the sauces comply.
Makes enough for a crowd. Or breakfast everyday for a bit over a week. The next batch I’ll be portioning and freezing.
With the perfect poached egg on top – a completely sensational breakfast that keeps me full for ages! |
I’ll be making these again this week, as the aforementioned family member is coming for a visit. Let’s hope he loves this version as much as I do.
sally says
I love your idea of homemade baked beans as I’m wanting to be more aware of the ‘hidden’ ingredients in what I eat generally. Baked beans are a staple in our house normally. No preservatives and colourings in such a staple is awesome! (Well, a few sauces are in there but I presume a reduced amount of preservatives and ‘badies’ overall, if you know what I mean.)
Our food intake regime is a little strict at the moment however I will be trying out your recipe first chance I get.
Thank you π
sally says
I love your idea of homemade baked beans as I’m wanting to be more aware of the ‘hidden’ ingredients in what I eat generally. Baked beans are a staple in our house normally. No preservatives and colourings in such a staple is awesome! (Well, a few sauces are in there but I presume a reduced amount of preservatives and ‘badies’ overall, if you know what I mean.)
Our food intake regime is a little strict at the moment however I will be trying out your recipe first chance I get.
Thank you π
Mel Kettle says
Thanks Sally! I’m the same – I try really hard not to eat food with preservatives and colourings too. Let me know how it goes when you make them.
Mel xoxo says
How strange but this is the second recipe and fourth time I have heard the sentence homemade baked beans.
I love them aswell! Maybe the food world is trying to tell me something
Gastronomy Gal says
these look great Mel. i love home made baked beans, am going to try this recipe on the weekend.
gustoso says
Hi Mel,
Just to let you know I’ve listed your blog in a post on I ? BNE Food Bloggers:
http://gustoso.wordpress.com/2011/04/23/i-%E2%99%A5-bne-food-bloggers/
Please let me know if you want any changes.
Enjoy,
Gustoso
Mel Kettle says
Thanks so much Gustoso! That looks great π
Anonymous says
Looks yum! and luv the story. Funnily enough my neighbour was just saying he’d love to try some with bacon. Just read about your picnic and I’m only sorry I didn’t realise it was on. Would love to come next time. Ainsley
Mel Kettle says
Thanks Ainsley! Drop me an email and I’ll add you to the bloggers list for future events – the next one is a lamb appreciation on 20 July mel AT melkettle.com.au
Mel
reality chick says
You are a woman of many talents – didn’t know you had a food blog! I am going to TRY your beans because I’m like you – hate them but somehow suspect I will like the homemade variety π
Jane D says
FINALLY made these home made baked beans today and they are YUMMO! I absolutely detest canned baked beans and I refuse to buy them for the rest of the house given the ingredients are not quite up to what I would ordinarily choose to serve. These are going to be a new weekly staple…. Thanks Mel..
Mel Kettle says
Thanks Jane!! I love them too. Need to make some more soon.
Reality Chick, have you made them yet? What did you think?
Amanda says
VERY nice recipe Mel! I love home made baked beans and I just wish it would get cold enough for me to light my slow combustion kitchen stove – it’s the perfect place to slow cook beans!
Mel Kettle says
Thanks Amanda – a combustion stove sounds perfect for these. I’m doing them on the stovetop as today it’s meant to be 28c. Yesterday was 30c. I’m ready for cooler baked bean eating weather!
rhubarbwhine.com says
Hi Me, I must have missed this post the first time round a few years back – sorry. You and I share the same loathing for beans, and the same appreciation for home made beans. It’s one think I do love, and love putting the time in.
Mel Kettle says
Thanks Rhubarb! They are smelling pretty good right now, as I’ve just taken a batch out of the oven