Mr Bean: Andalucían Style — Homemade Baked Beans

Commercial baked beans are packed with sugar and salt — even the reduced versions. H.J. Heinz has been making the same thing since 1895 and the marketing people would have you believe nothing else comes close. They're wrong. This homemade baked beans recipe will make Heinz genuinely jealous, and it takes surprisingly little effort to get there.

The Beans

In Spain, beans tend to be lumped into the alubia category — but look closely at the supermarket shelves and the small ones are haricot, exactly what you need here. The large ones are generally butter beans. If you want to save time, jarred or canned haricot beans work perfectly well — just skip the soaking and pre-cooking stage and add them straight to the sauce.

The Sauce — Where the Magic Happens

This is what makes this homemade baked beans recipe different from anything you'll find on a supermarket shelf. The spice combination — cassia bark, cardamom, cloves, nutmeg, hot smoked paprika — gives a depth and warmth that no tin can replicate. The cider vinegar adds the tang. The sun-dried tomatoes add a richness that fresh tomatoes alone don't quite manage. It simmers low and slow for two and a half to three hours, which sounds like a long time but requires almost no attention. Put it on, go and do something else, and come back to a kitchen that smells extraordinary.

The sauce is passed through a food mill before the beans go in — this gives a smooth, glossy result rather than a chunky one. If you don't have a food mill, a blender followed by a sieve does the same job.

Homemade Baked Beans Recipe — Ingredients

For the sauce:

• 1.5kg ripe tomatoes, chopped
• 75ml cider vinegar
• 5 cloves
• 2 green cardamom pods
• ¼ tsp white pepper
• ¼ tsp ground nutmeg
• ¼ tsp ground cassia bark or cinnamon
• 1 tsp hot smoked paprika
• 50g sugar
• 2 cloves garlic, chopped
• 2–3 sun-dried tomatoes, rehydrated and chopped

For the beans:

• 400g cooked haricot beans (canned or jarred is fine)

Method

1. Add all sauce ingredients to a large pan. Bring to the boil then reduce to a gentle simmer.
2. Simmer uncovered for 2½–3 hours, stirring occasionally, until the sauce is thick and deeply coloured.
3. Allow to cool slightly before passing through a food mill or blending and sieving.
4. Add the haricot beans to the sauce and stir well to combine.
5. Spoon into sterilised jars while still warm. Seal and allow to cool.

Serving

This homemade baked beans recipe is, on hot buttered toast, frankly magnificent. They also work alongside a fried egg, spooned over a baked potato, or as part of a full breakfast that Heinz would find deeply threatening. They keep in the fridge for up to a week once opened — though they rarely last that long at Casa Adora.

Fancy putting these beans to use beyond the bowl? My Beans on Toast, But Make It Brunch is exactly that.

This homemade baked beans recipe is part of my Veg, Fruit & Pulses and Spanish Recipes collections.

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Wonky photos, proper produce, genuine adventures — The Flexible Chef