Simple British Baked Beans

I didn’t taste real British baked beans until I was in my thirties, on a trip to London. Before that, I thought baked beans meant the sweet, molasses-heavy kind my grandma made for cookouts. Turns out, British baked beans are a totally different thing—tangy, tomatoey, and way less sweet.

The canned versions you find in the international aisle are fine, but making them from scratch is actually pretty easy. You get that same saucy, savory flavor, but you control exactly how sweet or tangy they are. Plus, they taste fresher than anything from a tin. All you need are navy beans, some pantry staples, and a little patience while they simmer.

What Kind of Beans Should I Use?

For authentic British baked beans, you’ll want to use small white beans like great northern, navy, or haricot beans. Navy beans are probably the easiest to find at most grocery stores and they’re actually what Heinz uses in their classic British baked beans. Great northern beans are slightly larger but work just as well, while haricot beans are the traditional choice if you can find them at specialty stores. Whichever variety you pick, make sure to rinse them well before cooking to remove any debris, and remember that dried beans will need to be soaked overnight or quick-soaked before you start the recipe.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make substitutions:

• Dried beans: Great northern, navy, or haricot beans are best for authentic British baked beans – they hold their shape and have that classic texture. You can use cannellini beans in a pinch, but I’d avoid substituting with canned beans as they’ll turn mushy during the long cooking process.
• Tomato ketchup: If you’re out of ketchup, you can mix 6 tablespoons of tomato paste with 2 tablespoons of sugar and a splash of vinegar to get a similar sweet-tangy flavor.
• Vegetable stock: Chicken stock works just fine here, or you can use water with a bouillon cube if that’s what you have on hand.
• White vinegar: Apple cider vinegar or malt vinegar (which is traditional in British cooking) make great substitutes and add a nice tang.
• Cornstarch: You can swap cornstarch with flour – just use 3 tablespoons mixed with the stock instead. It’ll thicken the sauce just as well.
• Sugar: Brown sugar or maple syrup work nicely if you want a slightly deeper, richer sweetness. Use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with homemade baked beans is skipping the overnight soak or cutting it short, which leads to unevenly cooked beans that are mushy on the outside but hard in the center – always give your beans a full 8 hours in cold water.

Another common error is adding salt or acidic ingredients like tomato paste too early in the cooking process, as this can toughen the bean skins and prevent them from becoming tender, so make sure your beans are fully cooked before mixing them with the sauce.

Don’t forget to taste and adjust the sauce before baking, since the sweetness and tanginess can vary depending on your ketchup brand – you might need an extra tablespoon of sugar or a splash more vinegar to get that perfect balance.

Finally, if your beans look too thick after baking, stir in a bit of extra stock rather than water to keep the flavor strong and avoid a watery taste.

What to Serve With British Baked Beans?

The most traditional way to enjoy British baked beans is as part of a full English breakfast alongside fried eggs, crispy bacon, sausages, and buttered toast for dipping. These beans are also perfect for a quick lunch on top of a baked potato with some melted cheese, or spread over thick slices of toasted sourdough for classic beans on toast. If you’re looking for a lighter option, serve them with scrambled eggs and roasted tomatoes for a simple weeknight dinner. They also work great as a side dish for grilled meats or as a filling for savory hand pies.

Storage Instructions

Store: These beans get even better after a day or two in the fridge! Keep them in an airtight container for up to 5 days. They’re perfect for quick breakfasts throughout the week, and honestly, I think they taste even better the next day once all the flavors have had time to hang out together.

Freeze: British baked beans freeze really well, which makes them great for batch cooking. Let them cool completely, then portion them into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze them in single-serving portions so I can grab just what I need.

Reheat: Warm them up gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or stock if they’ve thickened up too much. You can also microwave them in 30-second bursts, stirring in between until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1200
• Protein: 48-54 g
• Fat: 2-4 g
• Carbohydrates: 220-240 g

Ingredients

For the beans:

• 2 cups dry navy beans
• 3 1/2 cups vegetable stock

For the sauce:

• 1/2 cup ketchup
• 5 tbsp tomato paste
• 1 1/2 tbsp brown sugar
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1 1/2 tbsp malt vinegar
• 1 1/2 tbsp cornstarch
• 1/2 tsp smoked paprika
• 1 tsp vegetarian Worcestershire sauce

Step 1: Prepare the Beans

• 2 cups dry navy beans

Soak the dry navy beans in water for at least 8 hours (or overnight).

This rehydrates them and reduces cooking time significantly.

After soaking, drain and rinse the beans thoroughly under cold water.

Transfer to a pot, cover with fresh water, and bring to a boil.

Reduce heat and simmer for about 1 hour until the beans are tender but still hold their shape.

Drain the cooked beans and set aside.

Step 2: Build the Sauce Base

• 1/2 cup ketchup
• 5 tbsp tomato paste
• 3 1/2 cups vegetable stock
• 1 1/2 tbsp brown sugar
• 1 1/2 tbsp malt vinegar
• 1 tsp vegetarian Worcestershire sauce
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/2 tsp smoked paprika

In a medium saucepan, combine the ketchup, tomato paste, vegetable stock, brown sugar, malt vinegar, vegetarian Worcestershire sauce, garlic powder, onion powder, salt, and smoked paprika.

Whisk everything together over medium heat until well combined and the mixture begins to simmer.

This allows the flavors to meld and the spices to fully incorporate into the sauce.

I like to taste the sauce at this point and adjust seasoning as needed—a pinch more salt or vinegar can brighten the overall flavor.

Step 3: Thicken and Combine

• 1 1/2 tbsp cornstarch
• cooked beans from Step 1

In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry.

Pour this mixture into the simmering sauce and stir continuously for 1-2 minutes until the sauce thickens noticeably.

Add the cooked beans from Step 1 to the sauce and fold gently until everything is evenly coated.

The sauce should coat the beans nicely without being too thin or too thick.

Step 4: Bake and Finish

• bean and sauce mixture from Step 3

Preheat your oven to 350°F.

Pour the bean mixture into a baking dish (a 9×13 inch dish or similar works well).

Bake for 20-25 minutes until the sauce is bubbling at the edges and slightly darkened on top.

I find that this final baking step helps the flavors deepen and creates a richer, more developed taste.

Remove from the oven and let cool for a few minutes before serving—the beans will continue to thicken slightly as they cool.

Simple British Baked Beans

Delicious Simple British Baked Beans recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 20 minutes mins

Cook Time 4 hours hrs 40 minutes mins

Total Time 7 hours hrs

Servings 6 servings

Calories 1150 kcal

Ingredients

  

For the beans

• 2 cups dry navy beans
• 3 1/2 cups vegetable stock

For the sauce

• 1/2 cup ketchup
• 5 tbsp tomato paste
• 1 1/2 tbsp brown sugar
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1 1/2 tbsp malt vinegar
• 1 1/2 tbsp cornstarch
• 1/2 tsp smoked paprika
• 1 tsp vegetarian Worcestershire sauce

Instructions

 

• Soak the dry navy beans in water for at least 8 hours (or overnight). This rehydrates them and reduces cooking time significantly. After soaking, drain and rinse the beans thoroughly under cold water. Transfer to a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for about 1 hour until the beans are tender but still hold their shape. Drain the cooked beans and set aside.
• In a medium saucepan, combine the ketchup, tomato paste, vegetable stock, brown sugar, malt vinegar, vegetarian Worcestershire sauce, garlic powder, onion powder, salt, and smoked paprika. Whisk everything together over medium heat until well combined and the mixture begins to simmer. This allows the flavors to meld and the spices to fully incorporate into the sauce. I like to taste the sauce at this point and adjust seasoning as needed—a pinch more salt or vinegar can brighten the overall flavor.
• In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Pour this mixture into the simmering sauce and stir continuously for 1-2 minutes until the sauce thickens noticeably. Add the cooked beans from Step 1 to the sauce and fold gently until everything is evenly coated. The sauce should coat the beans nicely without being too thin or too thick.
• Preheat your oven to 350°F. Pour the bean mixture into a baking dish (a 9x13 inch dish or similar works well). Bake for 20-25 minutes until the sauce is bubbling at the edges and slightly darkened on top. I find that this final baking step helps the flavors deepen and creates a richer, more developed taste. Remove from the oven and let cool for a few minutes before serving—the beans will continue to thicken slightly as they cool.