Baked beans get the gourmet treatment from legendary pub chef Tom Kerridge in this wonderfully homely baked beans recipe. Making your own soda bread makes this indulgent dish more esteemed, and ensures the homemade baked beans are well supported. A handful of grated cheddar cheese would be a decadent way to finish the dish

Method
1.
To begin the baked beans, cover the dried haricot beans in cold water and leave to soak overnight
2.
Preheat the oven to 200°C/gas mark 6
3.
For the bread, place both flours, the butter, bicarbonate of soda, salt and pepper in a large bowl
4.
Stir in the buttermilk and mix all the ingredients together until a soft dough forms
5.
Transfer the dough to a greased baking sheet, pat into a loaf and dust with some more flour. Bake the bread for 45–50 minutes until golden. Then, transfer the loaf to a wire rack and allow to cool
6.
Once the beans have soaked, drain them and add to a large saucepan. Cover with water and bring to the boil
7.
Drain the beans again and return to the pan. Cover with fresh water and bring back to the boil. Reduce the heat to low and leave to simmer, uncovered, for approximately 1 hour - until the beans are just tender. Top up with extra boiling water, if necessary, and drain the beans and set aside
8.
Place a large saucepan over a medium heat and add the oil. Once the oil is hot, add the bacon and fry, stirring, for 5 minutes until crispy and the bacon fat releases in the pan
9.
Add the onion and garlic to the pan and cook, while stirring, for 3–5 minutes, or until the onion is softened. Add the canned tomatoes, tomato purée, sugar, vinegar and water and bring to the boil, stirring to dissolve the sugar
10.
Add the beans, reduce the heat to very low and leave to simmer, uncovered, for 1 1/2–2 hours until the sauce is thick and the beans are soft. Season with salt and pepper
11.
Once ready to serve, heat the grill to high. Slice the soda bread and toast until crisp and golden brown. Spread the toast with butter and serve with the baked beans
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Baked beans recipe with a medium and round red wine

Ingredients

Baked beans

Soda bread

  • 340g of plain wholemeal flour
  • 340g of strong white flour, plus extra for dusting
  • 45g of butter, softened plus extra for spreading
  • 2 tsp of bicarbonate of soda
  • 1 1/2 tsp of salt
  • 1 tsp of cracked black pepper
  • 625ml of buttermilk

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Tom Kerridge shares a refined beans on toast recipe with Great British Chefs, with a method for making your own baked beans and soda bread

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