This is a clean eating copycat recipe for Heinz Baked Beans in Tomato Sauce – perfect for all of us clean eaters who want healthy baked beans from scratch.
The British like their baked beans in sauce served on toast.
Beans on Toast. Its a thing in the UK. Sounds like a yummy thing. Around here we just serve our beans in tomato sauce as a side dish, or eat them out of a bowl.
I have also come to learn that the Heinz Baked Beans in Tomato Sauce recipe is different in the UK than it is in the US and Canada. So if you are British, you’ll love this. If you’re North American, give it a go anyway to taste the difference. I’m still hunting for a North American copycat Heinz Beans in Tomato Sauce recipe, and will update this post when I find one, but in the meantime, I intend to use this one (I’ll just pretend I’m a Brit)
Important Note: When mixing the beans with the sauce, you have to make sure that the beans are just covered with the sauce, as there may be a bit too much sauce for the beans. You don’t want them too saucy. Any left overs freeze very well, just take out, defrost and reheat to serve again.
Just remember, to keep within the clean eating rules when it comes to the bread you choose to serve the beans on (no white flour or other non-clean ingredients!).
Clean Eating Copy Cat Recipe for Heinz Beans in Sauce (Baked Beans in Sauce)
1 tablespoon chopped thyme or sage (or both)
2 cloves garlic, crushed
4 tablespoons Worcester sauce
1 teaspoons Tabasco sauce
1/2 cup sugar, or to taste
Salt to taste
Soak the beans in cold water overnight. The next day wash and drain them, then cover with cold water, add the baking soda, and cook them for about 1 hour on a medium heat till they are tender, and just beginning to split. Drain and keep aside.
Note (1): Here’s an alternate method, if you aren’t organized enough to soak overnight – Pick over and wash the beans, cover with cold water. Then bring to the boil over high heat, let boil for 4 minutes, then turn off the heat. Cover and soak for 1 hour, then cook as normal.
In a big, heavy pot heat the oil and toss the onion in it. Sauté for about 5 – 10 minutes on a medium heat and then add the chopped herbs and the garlic. Stir and cook for another minute or two, until the garlic is fragrant. Add the tomatoes, breaking them up a bit.
Add the Worcester and Tabasco sauces, mustard, cloves, sugar and salt. Stir and simmer for about 20 – 30 minutes. Let cool completely.
When cool, puree well in a blender till it turns to a smooth sauce. Return to the pan, taste and readjust seasoning.
Add the beans to the sauce mixture and cook on a low heat for at least 30 – 45 minutes, or more, until the beans are very soft. The beans taste better the next day when they have had a chance to absorb the flavours better, but they’re not bad on the day either.
Alternatively, mix the sauce and beans in a heavy pan, cover tightly with a lid or foil and bake in a low oven (around 125 degrees C) for about 2 to 3 hours or until the beans are soft. If making the oven, keep checking to see that the beans haven’t dried out. It may be a good idea to reserve some sauce to add to them if they are drying out.