BRITISH BAKED BEANS
These beans are enjoyed everyday throughout Britain. Often they're part of a large traditional British breakfast, but other times, simply served over a slice of toast.
Provided by lutzflcat
Categories Baked Beans
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 5 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.
- Mix in tomato paste, vinegar, molasses, brown sugar, and Worcestershire sauce, stirring until well combined. Pour in beans and broth, and cook until beans are coated and the sauce starts to reduce, about 15 minutes. The beans still should be saucy, not too thick. Season with salt and pepper.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 50.6 g, Fat 7.9 g, Fiber 9.9 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 814.9 mg
BRITISH BAKED BEANS
This is my another of my cousin Shawn Michaels Pub recipes. He eats them cold for breakfast with toast
Provided by GingerlyJ
Categories Breakfast
Time 3h10m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 12
Steps:
- •Place the beans in large bowl or pan, cover with cold water and leave to soak overnight.
- •Next day rinse the beans and place in a large ovenproof pan or deep roasting tin, with enough cold water to cover.
- •Pierce the peeled onion with the cloves and add to the beans with 2 tsp of the tomato concentrate, black peppercorns, bay leaf, sage, the garlic and the canned tomatoes. Bring to the boil on the stove top then place in the oven for approx 2-3 hours until the beans are quite soft. From time to time during the cooking, check that the beans aren't drying out, if they appear to be lower the heat and add a little boiling water.
- •Remove the bay leaf and cloves and onion. Add the diced tomato and the remaining tomato concentrate, stir, then cook for 30 minutes more. Season to taste and serve sprinkled with fruity olive oil, if using.
Nutrition Facts : Calories 88.4, Fat 0.3, SaturatedFat 0.1, Sodium 35.8, Carbohydrate 17.1, Fiber 4.1, Sugar 3.1, Protein 5.5
INSTANT POT BRITISH BAKED BEANS
Baked beans are a staple breakfast item in Britain. A traditional full British breakfast consists of bacon, sausage, grilled/broiled tomatoes, toast and baked beans. Heinz® Baked Beans in cans are often served there, but homemade is better and healthier. They're flavorful, lightly sweetened, hearty, and quick-and-easy in the Instant Pot®.
Provided by lutzflcat
Categories Baked Beans
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.
- Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.
- Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.
Nutrition Facts : Calories 277 calories, Carbohydrate 52.9 g, Fat 1.1 g, Fiber 17.3 g, Protein 15.9 g, SaturatedFat 0.1 g, Sodium 166.9 mg
BRITISH BAKED BEANS
These are really good homemade baked beans (UK style, similar to Heinz baked beans here, not like Boston Baked Beans). It's a recipe which I got from Waitrose www.waitrose.com/recipes I'm putting it up here for safe keeping, this is now a firm family favourite. Please note that preparation and cooking times do not include the preparation of the beans.
Provided by Chef UK
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak the beans in cold water for 8 hours or overnight. Then cook according to pack instructions (I leave the lid off the pan, and add a tsp of baking soda to combat the gas producing side effects of beans. It works very well). Remember to boil well for 10 minutes before simmering, or you may get a tummy upset!
- Heat a large pan and add the bacon if using (if not using, make sure you use something else to lift the beans - more salt, a bit of chili, worcester sauce or whatever. These can also be added to the bacon version for still more flavour). Fry for 1 minute.
- Add the onion, celery (I use celery salt) and garlic, and continue to fry for 4-5 minutes until the bacon is cooked and the onion has started to soften.
- Stir in the chopped tomatoes, black treacle and tomato puree. Bring to a simmer, then stir in the cooked beans. Return to the boil and simmer for about 10 minutes (or put into crockpot on low to be ready and waiting later).
- Stir in the chopped parsley then spoon over toast, into jacket potato, or whatever.
- Freezes well.
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