Recipe No 557 casserole Original 2015 Adapted 2026

Baked beans

Canned baked beans is considered comfort food by many people. It’s a flavour many of us know and homemade versions are surely to be compared to these store-bought ones. That doesn’t stop us from wanting to make our own, though.

This recipe was inspired by the ChefSteps Baked Beans recipe. Those guys know what they’re doing. We made only minor changes because their version is awesome!

The quality of tomato paste and molasses is crucial to the final result. Look for a paste with the fewest additional ingredients besides the tomatoes themselves, or make your own. There are definite differences between different molasses, so do some research to find your favourite because you are likely to make more than one batch of these beans. If the molasses isn’t up to scratch, the final result will also suffer.

We’ve used great northern beans in place of navy beans because they are easier to find in our area, but in this recipe they can be used interchangeably.

Adapted from ChefSteps

Recipe: Baked beans.
Time

Prep:

Total:

Shelf life

Fridge: 5 days

Difficulty
easy
Yield
6–10 serves • 1200 g
Special equipment
pressure cooker
Specialist ingredients
xanthan gum
Metric Imperial

Processes

  • Great northern beans (1 cup)
    200 g
  • Water (1 ℓ)
    1000 g
  1. 01
    Combine and soak for at least and up to .
  2. 02
    Drain and add to pressure cooker. (There should be 400 g / 14 oz of beans.

  • Water
    400 g
  • Tomato paste (5 tbsp)
    80 g
  • Brown sugar (2 tbsp)
    24 g
  • Molasses (2 tbsp)
    30 g
  • Salt (1 tbsp)
    15 g
  • Garlic, chopped (6 cloves)
    16 g
  1. 03
    Combine and blend to a smooth consistency.

  • Worcestershire Sauce (1 tbsp)
    12 g
  • Mustard seeds, yellow, finely ground (1 tbsp)
    8 g
  • Baking soda (1 tsp)
    5 g
  • Paprika, smoked (½ tsp)
    1.1 g
  • Black pepper, ground (1⅛ tsp)
    1 g
  1. 04
    Add to pressure cooker.

  • Onions, sweet (spring), medium dice (5 bulbs)
    200 g
  1. 05
    Add to pressure cooker and stir to combine.
  2. 06
    Cook at 15 psi / 100 kPa for . (Start timing once full pressure has been reached.) Depressurise naturally, about .

  • Bacon, smoked and lightly cured, 8 mm / ⅓" dice (16 mm / ⅝" slice)
    240 g
  1. 07
    Add to pressure cooker and stir to combine.
  2. 08
    Cook at 15 psi / 100 kPa for . (Start timing once full pressure has been reached.) Depressurise naturally, about .

  • Vinegar, apple cider (2 tbsp)
    32 g
  1. 09
    Add to mixture and stir to combine.

Notes

We used ground mustard seed in this recipe but Coleman’s mustard powder provides a more familiar result.

Making ahead

You can prepare all of and store in an air-tight container.

Food pairings

Toast, of course!

FAQ

  1. What is the cooking time for a pressure cooker that works at 80 kPa / 12 psi instead of 103 kPa / 15 psi?
    works perfectly.

Finished recipe

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Categorisation

Category
casserole
Meal
breakfast
Cuisine
british
Diet
omnivorous
Tags
baked beans beans great northern