07 August 2012

Beating the chill with homemade baked beans

A delicious old favourite that comes from a pot and not just a can.

Warming, comforting and tasty homemade backed beans

While the northern hemisphere is enjoying their time in the sun, the southern hemisphere is suffering through the cold. Granted, I live in Brisbane, therefore our winter is really quite pathetic. If we have a day where the temperature is below 20 degrees, we think we're about to hit another ice age and hibernation is the only way we'll survive.

Although I do defend our winters by saying that our evenings can get rather chilly, thus making the mornings ridiculously unwelcoming; especially when you are living in an old wooden Queenslander cottage breathing steam from your mouth while you are still inside the house. Brrrrrr!

I can think of nothing better during these cold winter evenings than a glass of red wine - oh who am I kidding, I mean a bottle - and something comforting in my belly to warm me up while living in my ice box.

Nothing like a bottle of red to keep you warm during a
cold winter evening

Homemade Baked Beans
Adapted from Delicous. magazine, July 2012 edition

2 x 400g can cannellini beans
1 onion, olive oil
5 garlic cloves, finely chopped
2 tsp thyme leaves
1 tbs wholegrain mustard
1 tbs brown sugar
1/4 cup worcestershire sauce
1 tbs cumin powder
2 tsp coriander powder
400g can chopped tomatoes
2 tbs tomato paste
600ml vegetable (or chicken) stock
Olive oil
Salt and pepper
Parsley, chopped, toast/bread and butter for serving

Heat olive oil in a pan over a medium heat. Cook onion, garlic and thyme, stirring, for 2-3 minutes until softened. Add in spices (cumin and coriander), cook for 1 minute.

Onion, garlic, thyme, cumin and coriander cooking.
The smell is heavenly.
Drain beans and add to pan with mustard, sugar, worcestershire sauce, tomatoes, tomato paste, stock and a little salt and pepper.

Not terribly enticing at this stage but be patient, it is worth it.

Bring to a simmer, stirring occasionally, and cook for about 45 minutes or until most of the liquid has gone. Check the flavour and add more salt and pepper if needed.

I will include a note here for the carnivorous folk here, i.e. me, I also chop and add two Kransky sausages to the beans. What can I say, it's the German coming out in me.

This is what your beans will look like after about
45 minutes of cooking (with sausages for the non-vegetarians among us)
Prepare your fresh bread or get your toast toasting. Ensure you have your wine topped and get ready to tuck into the tastiest and most warming homemade baked beans recipe you will find. I think it's my beloved's new favourite meal, closely followed by chilli con carne.



  1. It looks delicious! I have been thinking of trying this lately, so you may have just convinced me!

    1. You should, Sarah, and let me know how you go. It is so tasty.

  2. Your're making me hungry! I tried Boston Beans the other day that sound similar and are really yummy too.

  3. Nicely nice. Especially like the addition of the Red!

  4. Reading your blog is like talking to a friend. Baked beans this weekend I think. Kransky's on the side (chilli cheese if I can find them).

    1. Thanks, Aimster :-) I even tried it with chorizo the other day and it was sensational. I hope you enjoy the recipe :-)