Homemade Baked Beans?

Pink.

Hi demented,

I've adde your post to an existing thread on making homemade baked beans that should help. If you look through this thread you'll find a link to another one that has recipes too.

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Patchwork_Quilt

I add mustard powder and cumin as my spices. About teaspoon of each but I don't have a set recipe - just chuck things in. Sorry. I'd recommend you go easy on the sugar until the end when you can use it to season according to taste.

dreamywings1

I found a recipe on the forum and now ive lost it, Can anyone help please?

aliadds

I don't know where the one is on the forum but I've used this one before and they're delicious!
http://www.bbcgoodfood.com/recipes/7738/betterthanbaked-beans-with-spicy-wedges
HTH

Pink.

Hi dreamywings,

We have a thread that should help so I've added your post to it to keep the recipes together.

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Caterina

I do them in bulk and freeze them, I don't bake them, just cook them on the gas flame but they taste very nice all the same. Here is the recipe, it makes at least the equivalent of 12 tins of shop-bought. We store them in old takeaway containers (an excuse to have the odd Indian takeaway!):

2 lbs dry haricot beans, soaked overnight
2 large onions
2 tins plum tomatoes
molasses (black treacle)
ketchup (any commercial brand)
splash of oil, salt to taste.

Cook the beans until tender but still intact, not gone to mush - it takes just over 1 hour in normal pan but less in pressure cooker. Need to experiment depending on your pan.

Meanwhile prepare the sauce, chop the onions and sautee in a bit of oil until soft, add tomatoes, two large tablespoonfuls treacle and the same of ketchup. Salt to taste. Let it simmer until well cooked and then blend with a hand blender (or let it cool and use a proper blender or food processor).

When the beans are cooked, make sure they do not contain too much water, drain any excess water and save.

Mix beans and blended tomato sauce, if it is too thick add a bit of the beans water, if not just let the mix cool and then pack away in individual portions in boxes or sterilised glass jars.

My family swears by it and I am no longer allowed to give them commercial baked beans - I must be doing something right!

r.a.i.n.b.o.w

Could someone tell me if there's a foolproof way of converting a recipe and timings back to standard non-sc please?

I'm trying to do HM baked beans - I've soaked the beans overnight and they're currently simmering in plain water...then the recipe (taken from MSE forum) says 'drain the beans and stir them into the tomato sauce in the slow-cooker, pop the lid on and leave for the day. When I get home the beans are tender and “baked” ' - how long would this be if I left on the gas or popped in the oven? And at what temp?

Thanks! :j

MrsBartolozzi

I would put them on a low hob and cook for a couple of hours, but I would check them every half hour or so after an hour. It might be a bit of a faff but at least you won't burn them.

Barneysmom

My last gas cooker had a s/c facility. it was round about gas mark 2 for between 6 and no more than 10 hours.

zippychick

Hi Rainbow

I've merged this with the main Home made beans thread, so you can see the other recipes

Good luck!
Zip