Homemade Irish Baked Beans
British and Irish beans are delicious served hot on toast. Try our proper homemade baked bean recipe instead of using canned beans.
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- Prep time
- 15 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup/110 g dried white haricots blanc
- 1 small onion (peeled)
- 4 cloves
- 4 teaspoon tomato concentrate
- 6 black peppercorns
- 1 bay leaf
- 4 sage leaves (fresh)
- 6 large cloves of garlic (peeled)
- 1 can tomatoes (chopped)
- 1 tomato (diced, peeled and deseeded)
- Dash of salt
- Dash of freshly ground black pepper
- Optional: 2 tablespoons extra virgin olive oil
Instructions
- 1
Gather the ingredients.
- 2
Place the dried beans in a large bowl or pan, cover with cold water and leave to soak overnight.
- 3
The next day rinse the beans and place in a large ovenproof pan or deep roasting tin, with enough cold water to cover. Preheat the oven to 320 F / 160 C.
- 4
Pierce the peeled onion with the cloves and add to the beans with 2 teaspoons of the tomato concentrate, black peppercorns, bay leaf, sage, garlic, and canned tomatoes. Bring to a boil on the stovetop then place in the oven for approximately 2 to 3 hours until the beans are quite soft.
- 5
From time to time during the cooking, check the beans aren't drying out. If they appear to be, lower the heat and add a little boiling water.
- 6
Remove the bay leaf, cloves, and onion. Add the diced tomato and the remaining tomato concentrate, stir, then cook for 30 minutes more. Season to taste and serve sprinkled with olive oil if using.