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Baked Haricot Beans with bread on plate

WW2 British Ration Book Baked Beans

Janice Pattie
A simple but delicious dish of haricot beans cooked slowly with bacon and treacle.
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
soaking time for beans 12 hours
Total Time 13 hours 35 minutes
Course Main Course
Cuisine American, British
Servings 4
Calories 499 kcal

Ingredients
 

  • 500 g haricot beans dried
  • 300 g bacon pieces
  • 2 onion sliced
  • 2 tbsp black treacle or molasses
  • 1 tbsp tomato purée
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp black pepper

Instructions
 

With dried beans

  • Start the night before you want to eat the beans

Stove top method

  • Soak 500 g (2 cups) dried haricot beans overnight in cold water, drain, cover with fresh water and simmer for about an hour until they have started to soften.

Cook the beans in a pressure cooker

  • It's much faster to cook the beans in a pressure cooker. Cook on High pressure for 10 minutes. Let the pressure release drain and continue with the recipe.

Use canned cooked beans

  • Use 2 x 400 g cans of cooked white beans such as haricot, cannelini, or navy beans. Empty the beans into a colander, drain and rinse the beans. Then continue with the recipe. Canned beans may not absorb as much flavour from the other ingredients as freshly cooked dried beans but it's certainly an quicker and easier option.
  • Heat an ovenproof casserole to a medium heat and add the 300 g (10 oz) bacon pieces, cooking until browned.
  • Turn down the heat and add the 2 chopped onions then cook gently until softened.
  • Add the beans, 2 tbsp of treacle (molasses),1 tbsp tomato puree, 1 tsp Worcestershire sauce and enough boiling water to cover.
  • Cook at 140℃ Fan/150℃/300℉ for 1 ½ to 2 hours, checking occasionally to make sure there is still some liquid left. Top up if necessary.

To make in a Slow Cooker

  • Place the browned bacon, sauteed onions, cooked beans, treacle, tomato puree and Worcestershire sauce into your slow cooker with 300 ml (½ pint) water. Cook on LOW for 4 hours.
  • Season with 1 tsp salt and ½ tsp black pepper before serving.
  • Serve the beans with sausages or chops or serve them simply on toast.

Nutrition

Calories: 499kcalCarbohydrates: 46gProtein: 43gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 107mgSodium: 2888mgPotassium: 769mgFiber: 14gSugar: 11gVitamin A: 65IUVitamin C: 6mgCalcium: 124mgIron: 4mg