Adding a splash of Worcestershire sauce to baked beans dramatically improves their flavour, countering the sweetness of the tomato sauce with acidity and smoky umami notes.
October marks the perfect moment to begin preparing comforting dishes as temperatures drop, and baked beans rank among the most affordable comfort foods available. They are a convenient dinner option for serving on toast, jacket potatoes or as an accompaniment, though the main drawback is they can frequently become rather lacklustre.
The Secret Ingredient
Most tins of baked beans available in Britain simply come in a sweet tomato sauce with little else in the way of seasoning, meaning they can rapidly grow tiresome. However, Jenny Goycochea-Marker, a cook and founder of So Much Food, has revealed that one particular condiment can substantially elevate baked beans.
Jenny said: "This is the secret to really savoury beans! Worcestershire sauce adds tons of umami flavour and really dresses up canned baked beans."
Baked beans frequently taste rather gentle owing to their sweetness, which youngsters typically enjoy but can render them somewhat uninspiring for most grown-ups. They often become something people eat to finish off pantry staples rather than a meal they genuinely anticipate.
How to Make Better Baked Beans
Worcestershire sauce is acidic, meaning it can counter the sweetness of the tomato sauce while amplifying its smoky notes. This yields a more sophisticated savoury profile that complements cheese or any other topping incorporated into the baked beans.
This is an inexpensive yet remarkably effective approach to transforming baked beans into a genuinely satisfying meal, using ingredients most likely already tucked away in kitchen cupboards — meaning no unnecessary trips to the shops. Baked beans are wonderfully versatile, so feel free to incorporate any additional ingredients that suit your palate.
For four servings, you will need two cans of baked beans (400g each), one tablespoon of Worcestershire sauce, and optionally: one tablespoon of Dijon mustard, three rashers of bacon, 110g of smoked sausages, half a chopped-up onion, 60ml of ketchup, 40ml of hot sauce, and 60g of dark brown sugar.
Method
Simply place the baked beans into a large pot and set it over a low heat. Once the beans begin to bubble, add the Worcestershire sauce and bring to a gentle simmer.
If using, place the bacon in a frying pan and cook over a low heat until crispy. Remove from the pan using a slotted spoon and transfer to the beans. Retain the bacon fat in the pan and add the sausages, cooking over a medium heat until nicely browned, then add the onions. Cook the sausages and onions together for two to three minutes until the onions have softened.
Next, stir in the bacon, ketchup, hot sauce, Dijon mustard and brown sugar to the baked beans if desired. Brown sugar may appear an unusual addition, but it works brilliantly to amplify the smoky flavours of the bacon and sausages. Add the onions and sausages to the baked beans and leave to simmer for a further five minutes. The end result should far surpass any tinned baked beans previously tasted.
Alternatively, scatter the brown sugar over the top and warm the baked beans in the oven, allowing it to caramelise the surface for an improved texture.
