Baked Beans

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These homemade baked beans are a world away from the shop-bought tinned variety, offering a deep, smoky sweetness and a sophisticated flavour profile. By slow-cooking dried navy beans with maple syrup, salt pork, and a hint of English mustard, you create a rich, velvety sauce that develops beautifully in the oven. It is a patient process that rewards you with a comforting, high-fibre dish that is far more satisfying than any quick alternative.

As a naturally dairy-free recipe, this hearty dish is an excellent choice for a wholesome weekend brunch or as a substantial side for a traditional roast. The addition of cider vinegar at the end provide a necessary brightness to balance the dark sweetness of the syrup. Serve these beans on thick slices of toasted sourdough for a truly elevated take on a British cupboard staple.

Ingredients for Baked Beans

450g dried navy beans (350g )
1 (1/4-lb) piece salt pork (rind discarded)
1075ml acqua
1 large onion, finely chopped (about 300g )
2 chopped garlic cloves
120ml Grade B maple syrup
1 tablespoon dry English mustard (preferably Colman's)
1 cucchiaino di pepe nero macinato fresco

How to make Baked Beans

Pick over and rinse 450g dried navy beans (550ml ). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans . Drain.

Put oven rack in middle position and preheat oven to 177°C. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.

Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 1075ml water, 1 large onion (finely chopped; about 300g ), 2 chopped garlic cloves, 120ml Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.

Reduce oven temperature to 163°C. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.