Description
Homemade Baked Beans are the perfect side dish with their sweet and savory flavor, tender beans, and glossy sauce. They're right at home with hot dogs and burgers and are a must-have at any potluck or barbecue. These old fashioned baked beans are an incredibly easy to make one pot recipe and have so much more flavor than the canned baked beans from the store!
Ingredients
- 2 (14 ounce) cans navy beans or cannellini beans, rinsed and drained
- 2 cups vegetable stock (or water)
- 1/4 cup ketchup
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1/4 cup water
- 2 tablespoons cornstarch
Instructions
- In a large pot, add canned beans, vegetable stock (or water), ketchup, tomato paste, Worcestershire sauce, sugar, garlic powder, salt, and pepper. Mix well and bring it to a boil over medium high heat.
- Reduce heat to low and simmer for 10 minutes.
- In a small mixing bowl, make a cornstarch slurry by combining water and cornstarch.
- Stir in the cornstarch slurry and cook until thickened to a desired consistency, about 5 minutes.
- Serve warm.
Notes
How to store: Store leftover baked beans in an airtight container in the fridge for 4-5 days.
How to reheat: You can easily microwave leftover beans for 30 seconds to a minute, but they may explode or burst. It's easier to warm the leftovers in a small saucepan on the stove, but only heat as much as you plan to eat in that sitting. It's not good to rewarm leftovers more than once.
How to freeze: Allow the beans to cool completely, then portion them up in freezer-safe containers. Freeze for up to 3 months and thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beans
- Method: Stovetop
- Cuisine: British