Homemade Baked Beans in Tomato Sauce
Sweet and tangy white beans simmered in a ketchup and tomato paste sauce, thickened until glossy.
Equipment
- Large pot
- Wooden spoon
- Small bowl
Ingredients
Main Ingredients
- 3 can navy beans or cannellini beans 15 oz each, drained and rinsed
- 2 cup low sodium chicken or vegetable broth
- 1 cup water
- 2 tsp Worcestershire sauce
- 6 tbsp ketchup
- 2 tbsp tomato paste
- 3 tbsp brown sugar adjust to taste
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp kosher salt
- 2 tbsp cornstarch for thickening
- ¼ cup cold water for the slurry
Instructions
Cooking
- Mix. Combine the beans, broth, water, Worcestershire, ketchup, tomato paste, sugar, vinegar, spices, and salt in a pot.
- Boil. Bring to a boil, then lower to a simmer.
- Simmer. Cook 30 minutes, stirring now and then.
- Slurry. Whisk the cornstarch and cold water until smooth.
- Thicken. Stir in the slurry and simmer 5 to 10 minutes until glossy and thick.
Notes
Substitutions: Use dried navy beans soaked overnight and simmered until tender, or vegetable broth for a meat free version.
Tips: Add the slurry a little at a time to control the thickness.
Storage: Refrigerate up to 4 days. Freeze up to 3 months. Reheat to 165 degrees F.