These baked beans are sooooooo yummy and good. You can store them for months and have homemade delicious – better than any store bought – baked beans anytime you like.
This recipe makes about 5 cups of baked beans. They should be put into jars, closed and allowed to cool before storing. They will keep for weeks to months depending on storage conditions. Traditionally the beans would be baked in an oven for 6-8 hours. I cut the cooking time to 3 hours by first cooking them in a pot and baking them under the grill in the end. But the baking part is really not that necessary.
- 0.5 kg (2 cups) pinto or white beans , soaked overnight in water
- 0.6 kg (about 1.5 boxes/cans) chopped tomatoes
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 2.5 tsp molases
- 1.5 tbsp of soya sauce
- 2 tbsp apple cider / white wine vinegar
- 2 tbsp brown sugar
- 1/2 tsp salt
- 1 tsp ground cumin
- 1/2 tbsp smoked or sweet paprika
- Pinch of hot chili flakes-or add as much as you fancy
- 1.5 tbsp oil (I prefer grape seed or rice bran oil for high temperature cooking)
- 1 tsp baking soda
- Enough sealable jars to contain about 5 cups of beans (minus what you’ll eat during and after cooking)
Instructions for home made baked beans:
Step 1: Boil the beans to reduce post bean-consumption-smelly-gas-effect
Bring a large pot of water (enough to cover the beans and a bit more) to boil. Add the baking soda and the soaked beans. Boil for 10 minutes and strain out the beans. This should reduce the post bean-consumption-smelly-gas-effect. Quickly clean the pot.
Step 2: saute the spices
Put the pot back on the stove on med-high heat and sauté the onions in the oil till they are soft and start browning. Add the garlic and cumin sauté for a minute.
Step 3: cook the beans
Add the chopped tomatoes, molasses, soya sauce, vinegar, sugar, salt, chili and smoked paprika as well as the beans to the pot. Add water to cover the beans. Mix to combine the ingredients and cook for 2 hours (covered) or until beans are soft. You will need to add more water to keep the beans boiling nicely – so just add enough water to keep them covered every 30 min or so. Keep in mind that in the end you are looking for a nice thick saucy texture of tomato sauce with the beans, so before they are done, boil the sauce down to the thickness you desire.
Season with salt and pepper to your liking. At this stage you can already jar your beans for storage. If you want the added flavor of baked/slightly grilled beans, you can continue with these instructions.
Step 4: bake the beans
Preheat oven to 220°C (430°F) with top and bottom burner and place the baking rack in the top quarter of your oven. Transfer the beans to a baking pan add a bit of water and put in the oven for 30 min under the burner. When the beans come out, if they seem a bit dry, just add in a bit of hot water and stir.
Finally, serve with any style breakfast you like… I prefer to keep it simple and serve them with a poached egg on top.
Fill the jars you have prepared with the (HOT) baked beans up till the top, leaving a cm or two (1/2 inch) of space between the top of the jar and the beans to be occupied by air. Close the jars and turn upside down.
- Use clean jars which have either new lids or old lids that are in good condition. I use all my old jars at home for this.
- Fill the jars while the beans are HOT – yes – HOT, otherwise the jars will not seal themselves and the beans will not keep.
- As you fill the jars, lightly pound them on the counter to get the beans to settle, push out air and properly fill the jar.
- Make sure the rim of the jars are clean before you close/seal them. I use a paper towel to wipe the rim and outside of any mess I made.
- If you are really serious about preserving the beans, you can boil the jarred beans for a good 5 – 10 min while they are hot to sterilize everything.
We would love to hear your feedback or impression of this recipe. Please leave a comment and tell us about your experience. Or do you have questions? I would be happy to answer them.