Heinz Beans - A Copycat Recipe
Heinz Beans, produced in England, are a staple for many Brits both in the UK and abroad. They are the ultimate in comfort food, no matter how they are served. This recipe is about as close to the real thing as one can imagine.
Servings: 14 servings
Calories: 137kcal
Ingredients
The Beans
- 16 ounces (2 cups, 454 grams) dried Navy beans
- Water for soaking the beans (See Tip 1)
The Sauce
- 2 cups (16 ounces, 454 grams) chicken broth (See Tip 2)
- 1 cup (8 ounces, 227 grams) water
- 6 Tablespoons (3.5 ounces, 100 grams) ketchup (See Tip 3)
- 2 Tablespoons (1 ounce, 28 grams) tomato paste
- 3 Tablespoons (1.4 ounces, 40 grams) light brown sugar, packed
- 1 Tablespoon (0.5 ounces, 14 grams) apple cider vinegar
- 2 teaspoons (0.33 ounces, 9.4 grams) Worcestershire sauce
- 1 teaspoon Kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
The Thickener
- 2 Tablespoons plus 2 teaspoons (0.67 ounces, 11 grams) cornstarch (See Tip 4)
- ¼ cup water
Instructions
The Beans
- Rinse the beans well. Place in a Dutch oven or large saucepan. Cover with water (I used 6 cups). Bring to a boil over high heat; boil for 2 minutes. Cover and remove from heat. Let stand for 1 hour. (See Tip 5)
- Drain and rinse beans. Return to Dutch oven; cover with water. Bring to a boil. Lower heat to medium-low. Cover the pan and cook until the beans are tender but still hold their shape, 45 minutes to 1 hour. (See Tips 6 and 7)
- Drain beans in colander. Set aside.
The Sauce
- Whisk together the chicken broth, water, ketchup, tomato paste, brown sugar, vinegar, Worcestershire sauce, salt, garlic powder, onion powder, and pepper in the same pan used to cook the beans. Add the cooked and drained beans.
- Heat over medium heat until the mixture starts to boil. Reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally or until the beans are perfectly cooked.
The Thickener
- Combine cornstarch and water in a small bowl. Slowly add to bean mixture, stirring constantly until sauce thickens. Continue cooking for five minutes.
- Yield: 14 servings. (See Tip 8)
Video
Notes
- I always use filtered water when I soak beans and when I cook them. Is this absolutely necessary? Probably not. However, I want to minimize added flavor to the beans from unfiltered water.
- I used low-sodium chicken broth. For a vegetarian dish, use vegetable broth in place of the chicken broth.
- I used low-sugar ketchup, but you can use regular ketchup if you prefer.
- In the UK, cornflour is the equivalent of cornstarch.
- As the beans cook, they tend to produce foam on top of the water. You can spoon the foam off, or just leave it. Over time, the foam will disappear.
- Watch the beans carefully to ensure that they aren't overcooked. You want them to still be very slightly firm in the center. The reason is that the beans will continue to cook in the sauce.
- The timing is based on using the quick-soak method. If you prefer, you can soak the beans overnight or up to 24 hours in cold water. With this soaking method, the beans will take longer to cook - between 1 hour and 1 ½ hours.
- Leftovers can be stored covered in the refrigerator for up to a week. Reheat the beans in the microwave or on the stove top.
Nutrition
Calories: 137kcal | Carbohydrates: 25g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 446mg | Fiber: 8g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg