Bloody Mary baked beans
Serves: 4-6
![Bloody Mary baked beans](/uploads/media/720x770/06/10956-Beans.jpg?v=1-0)
Recipe photograph by Ant Duncan
Bloody Mary baked beans
These homemade baked beans are packed with flavour from Worcestershire sauce and Tabasco. Serve on toast or with a baked potato
Serves: 4-6
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Nutritional information (per serving)
Calories
393Kcal
Fat
6gr
Saturates
1gr
Carbs
56gr
Sugars
26gr
Fibre
23gr
Protein
17gr
Salt
0.2gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1½ tbsp olive oil
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 1 red pepper, finely chopped
- 2 garlic cloves, crushed
- ½ tsp smoked paprika
- 1 tbsp tomato purée
- 2 x 500g cartons passata
- 3 x 400g tins beans, rinsed and drained (we used kidney, cannellini and borlotti beans)
- 2 tbsp dark brown sugar
- 1 tsp Worcestershire sauce - use a vegetarian alternative to Worcestershire sauce (eg Henderson’s Relish) if required
- ½-1 tsp Tabasco, to taste
- celery salt, to taste (optional)
To serve
- toast or baked potatoes - use gluten-free bread if required
- finely chopped chives (optional)
Step by step
Get ahead
The baked beans will keep for up to 4 days in the fridge, or can be frozen. Reheat with a splash of water until piping hot.
- Preheat the oven to 190°C, 170°C, gas 5.
- Heat the oil in a large saucepan or deep lidded frying pan, add the onion, celery and pepper and cook, covered, for 8-10 minutes over a medium-low heat until softened. Add the garlic, smoked paprika and tomato purée, and then cook for 1-2 minutes more, stirring.
- Mix in the passata, drained beans, sugar, Worcestershire sauce and Tabasco. Season to taste with celery salt (or sea salt, if you prefer).
- Transfer everything to a large, wide ovenproof dish (about 3 litre capacity), cover with foil and bake for 45 minutes, stirring halfway. Serve the spicy beans on toast or baked potatoes, scattered with chopped chives if you like.