Mr Organic baked beans are a pantry staple known for their rich tomato sauce and tender beans. This recipe recreates that beloved flavor at home using organic ingredients, delivering a hearty, smoky-sweet side dish that pairs perfectly with breakfast, barbecue, or a simple toast. It’s straightforward, uses common pantry items, and tastes even better than the canned version.
Ingredients
- 2 cups (400 g) dried navy beans (or great northern beans), soaked overnight
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 cup (240 ml) tomato passata (or crushed tomatoes)
- 2 tbsp (30 ml) tomato paste
- 3 tbsp (45 ml) molasses (or dark corn syrup)
- 2 tbsp (30 ml) maple syrup or brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) dry mustard powder
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 3 cups (720 ml) water (or bean cooking liquid)
Instructions
- Drain the soaked beans and rinse them. Place in a large pot, cover with fresh water by 2 inches, and bring to a boil. Reduce to a simmer, partially covered, and cook until beans are just tender but not mushy, about 45 minutes. Drain, reserving 3 cups of the cooking liquid.
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the tomato passata, tomato paste, molasses, maple syrup, vinegar, smoked paprika, mustard powder, and black pepper. Add the cooked beans and the reserved cooking liquid (or water). Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook gently, stirring occasionally, for 45 minutes to 1 hour, until the sauce has thickened and the beans are fully tender. If the sauce becomes too thick, add a little water.
- Stir in the salt and taste. Adjust seasoning, adding more salt, vinegar, or sweetness as desired. Simmer uncovered for 5 more minutes if you want a thicker sauce.
- Serve hot. If you prefer a smoky flavor, you can add a few drops of liquid smoke at the end.
Tips
- Soaking beans: Soak the beans overnight in plenty of water. If you’re short on time, use the quick-soak method: boil beans for 2 minutes, remove from heat, cover, and let sit for 1 hour.
- Substitutions: If you don’t have molasses, use dark corn syrup or brown sugar. For a smoky kick without liquid smoke, add a chipotle pepper in adobo sauce (finely minced) along with the onions.
- Common mistake: Don’t add salt to the bean cooking water before the beans are tender—salt can slow down softening. Add salt at the end as directed.
- Make it ahead: These beans taste even better the next day. Store in the fridge and reheat gently on the stovetop.
Serving Suggestions
Serve these baked beans alongside grilled sausages, burgers, or roasted chicken. They’re also a classic side for a full English breakfast, with eggs, toast, and bacon. For a vegetarian meal, spoon them over baked potatoes or serve with cornbread.
Variations
- Spicy: Add 1/2 teaspoon of cayenne pepper or a chopped jalapeño with the onions for heat.
- Smoky bacon: Cook 4 slices of chopped bacon until crisp, then use the bacon fat instead of olive oil and add the bacon back to the beans.
- BBQ-style: Stir in 1/2 cup (120 ml) of your favorite barbecue sauce during the last 15 minutes of cooking.
- Herb-infused: Add a sprig of fresh thyme or rosemary while simmering; remove before serving.
Storage and Reheating
Store leftover beans in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to a freezer-safe container; they will keep for up to 3 months. Thaw overnight in the fridge before reheating. Reheat on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much, until hot (165°F / 74°C).
Frequently Asked Questions
Can I use canned beans instead of dried? Yes, use three 15-ounce (425 g) cans of navy beans, drained and rinsed. Skip step 1 and reduce the simmering time to 20–30 minutes, as the beans are already cooked.
Why are my beans still hard after cooking? This usually happens if the beans are old or if the cooking liquid was too acidic. Make sure your beans are fresh (within a year of purchase) and do not add vinegar or tomato until the beans are tender.
Can I make this in a slow cooker? Absolutely. After sautéing the onion and garlic, transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, until beans are tender.
Is this recipe vegan? Yes, as written it is vegan. If you add bacon, it’s no longer vegetarian.
How can I thicken the sauce? Simmer uncovered for the last 10–15 minutes to reduce the liquid. Alternatively, mash a few beans against the side of the pot and stir—this creates a natural thickener.
Can I reduce the sugar? Yes, you can cut the maple syrup or brown sugar in half, but the beans will be less sweet and more tangy. Adjust to your taste.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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