Baked beans are a popular snack or side dish, great at breakfast, lunch or dinner. Although my children love them I’ve never made baked beans at home. Until now. My Easy Spicy Baked Beans are the perfect ‘manly’ snack/side dish to cook on Father’s Day – they are hot, tangy and easy to make, so the kids can help prepare them. And dads will love them!
This recipe does not emulate store bought baked beans. I thought I’d make that clear right from the start in case that’s what you were expecting. There are 2 reasons for this. First of all, commercially produced baked beans are actually stewed rather than baked, so the overall effect is quite a watery sauce. Baking the beans thickens the sauce and caramelizes it around the edges which produces a rich, thick texture rather than a pale, runny sauce that you get with tinned baked beans.
The second reason why these beans are different from the shop bought variety is that I made the sauce using fresh vegetables, which add substance (plus lots of flavour) to the dish, so there is no need to add starch, flour or any other thickener (or flavour enhancer). A huge advantage of making homemade baked beans is being able to control the amount of sugar in the recipe. While commercially produced baked beans are very high in sugar I only used 1 teaspoon of honey (you can use a vegan friendly alternative, such as agave or maple syrup).
The proportions I used in my Easy Spicy Baked Beans recipe are enough to feed 2-4 people, but it’s easy to double the ingredients and make a big batch. Any leftovers can be kept in the fridge and reheated the next day (you may have to add a drop of water as the sauce will thicken).
Another great recipe for Father’s Day Brunch is my Chocolate Raspberry French Toast Skillet. Try it!
I am bringing this recipe to #CookBlogShare, hosted this week by Jacqui over at Recipes Made Easy.
This recipe was also shared with Fiesta Friday, which I have the pleasure of co-hosting this week with Jhuls from The Not So Creative Cook. Join the party, link up your recipes, comment on some of the other recipes (we all like comments and feedback:) and have fun! Remember to include links to Fiesta Friday, The Not So Creative Cook and to this blog in your post for a chance to be featured next week. Happy Fiesta Friday:)
Yields 2-4 portions
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 1x400 g tin haricot beans, drained, rinsed
- 2 small tomatoes, chopped
- 1 small onion, finely chopped
- 1/3 celery stalk, finely chopped
- 1 garlic clove, finely chopped
- 1.5 tablespoons tomato puree
- 1 tablespoon sundried tomatoes, finely chopped
- 1 tablespoon Worcestershire sauce
- 3 tablespoons white wine
- 1.5 tablespoon thyme (leaves only)
- 1 teaspoon honey (or maple or agave syrup)
- 2 tablespoons olive oil
- Salt and pepper to taste (I used 1/2 teaspoon cayenne pepper)
- Heat up the oil, add the garlic, onion and celery, stir and fry over a medium heat for a minute.
- Add the wine, stir, turn up the heat and fry for another minute.
- Add the rest of the ingredients (not the beans), stir, cover and simmer for 8 minutes.
- Preheat the oven to 400 F/ 200 C/ gas mark 6.
- Puree the sauce, combine with the beans, pour the mixture into a small baking dish and bake for 50 minutes, stirring halfway through. Remove from the oven and serve immediately.