Scott’s Baked Beans

Hi its Scott here and this weeks recipe has been inspired by Richards and veg army’s success in growing beans for drying something I want to grow more of next year and also by a recent live show where we discussed comfort food and for me this recipe is one of the most comforting things we can make with our produce and it is classic baked beans served on toast or with a jacket potato it makes for a nostalgic comforting dish so lets head to the kitchen and find out how its made.


500 g dried beans

200 g smoked streaky bacon

1 medium white onion , finely chopped

2 cloves garlic finely chopped                      

1 stick of celery

1 red pepper

120g passata

100g ketchup

70 g black treacle

80 g muscovado sugar

30ml white wine vinegar

1 tbs mustard powder

30 ml Henderson’s relish

1 teaspoon smoked paprika

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

2 bay leaf

360ml water


Place the dried beans in a pot of water and soak overnight. once the beans have been soaked over night drain them off and put them in clean pan and cover with water and bring the pan to the boil and cook on a gentle boil for 1hr drain and set aside

In a oven proof pan with a lid fry the bacon until crispy then add the onions, celery, red pepper and garlic and cook until soft

Then stir in the passata, ketchup, black treacle, brown sugar, vinegar, mustard, Henderson’s, smoked paprika, salt, pepper and bay leafs then add the drained beans and the water.

Bring everything to a simmer and cook for a minute or two then cover with a lid.

Then Transfer the pan to oven set at 160c and bake for 2 to 3 hours or until the beans are tender and the sauce has thickened, removing the lid for the last 20-30 minutes to help the sauce thicken.

During the cooking you might need to top up the pan with a little water if it looks like it’s becoming to dry.

And that’s the recipe done serve on toast or with a jacket potato for some serious comfort food.

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