Heinz Copycat Baked Beans

Do you love Heinz baked beans but don’t always have them in your cupboard whenever you get that fix? Then you’re going to love this Heinz baked beans copycat recipe! This turns out so much like the real Heinz baked beans you get from the grocery store, you’ll probably fool anyone who wouldn’t know you made them yourself. In fact if I were to make a critical comparison, I would dare say that this scratch recipe tastes a little bit better. (Okay…they taste A LOT better!)

And the great thing about this recipe is you can whip these up in a matter of minutes, unlike traditional recipes for baked beans. You know the ones that require hours of slow cooking before you get to enjoy them? Mind you, some of those recipes do turn out pretty darn good! And if you have the time to make them, go for it! I have a wonderful recipe on this blog for such a recipe right here! But for a quick weeknight meal that option isn’t always ideal. But don’t worry! Now that you’ve discovered this recipe, you can have Heinz copycat baked beans made from scratch on your table any time in about 30 minutes!

What Kind of Beans Are Used for Heinz Baked Beans?

Heinz baked beans, as well as other brands, typically use Navy beans. And most scratch recipes traditionally use Navy beans also. Another bean you can use that yield similar results are Northern beans, which are almost the same but a little bit larger. They also hold their shape a bit better than Navy beans. At the end of the day though, you can use pretty much any kind of bean to make baked beans. I’ve even used black beans and they still turn out delicious!

Are Baked Beans Really Baked?

Not commercially made baked beans, even though they call them that. The baked beans you buy from the grocery store are more commonly cooked through a steaming process. Some traditional scratch recipes are actually baked, and calling store bought baked beans baked is just a way to classify them as such.

Can I Use Canned Navy Beans to Make These?

Yes you can! And you would save quite a lot of time, too. You wouldn’t have to go through the process of soaking dry beans overnight and cooking them the next day. Sometimes they can take up to an hour or more to cook even after soaking. That is why I like to use a pressure cooker, which reduces the time down to 20 minutes.

Why is it Good to Use Dry Beans?

Even though using canned beans to make these Heinz copycat baked beans is a lot quicker, there are a couple of reasons why I prefer to use dry beans instead. First, dry beans deliver a tastier, better quality result. Canned beans sometimes take on the taste of the tin they are stored in, which you don’t get with dry beans. Plus I find dry beans easier to store in my kitchen because they take up less room in my cupboard. And last but not least, I just hate using a can opener!

What Are Good Ways to Serve Heinz Copycat Baked Beans?

Pretty much any way you like! But some suggestions are:

• On hot buttered toast
• With fried eggs for breakfast, lunch or dinner
• On a baked potato with a healthy sprinkling of shredded cheese
• On a steaming pile of mashed potatoes
• Or how about just as they are, whether by themselves or as a tasty side dish?

Of course these are just a few ways to enjoy your Heinz copycat baked beans. How do you like to eat them? I’d love to know in the comments!

I really hope you’ll give this Heinz copycat baked beans recipe a try soon. They’re perfect for any weeknight meal, picnics, brunches or even holiday gatherings. And you can keep a large batch of them in the fridge for a few days–they just taste better and better! And if you do make them, please rate this recipe and leave a comment about how they turned out for you!

Heinz Copycat Baked Beans

A quick and easy baked beans recipe that tastes exactly like Heinz!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course, Side Dish

Cuisine American, British

Servings 4

Ingredients

  

• 2 cups Navy beans, dried
• 3-4 cups water
• 2 cups chicken or vegetable broth
• 1 cup water
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 6 tablespoons ketchup
• 2 tablespoons tomato paste
• 3 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup water
• 8 teaspoons cornstarch

Instructions

 

• Add beans to a large bowl and cover with the 2-3 cups of water or about 3 times the amount of beans. Soak overnight.
• Next day, drain the beans and rinse well. Add to a pot with enough water to cover well. Bring to a boil and cook until beans are soft, about 50-60 minutes. You can also pressure cook them for 20 minutes. Drain the beans and set aside.
• In a medium saucepot, combine the broth, 1 cup water, onion powder, garlic powder, ketchup, tomato paste, brown sugar, Worcestershire sauce, apple cider vinegar, salt and pepper. Whisk together until smooth and add beans. Bring to a boil and then reduce heat to a simmer. Cook for 20 minutes, stirring now and then to prevent the beans from sticking to the bottom of the pot.
• In a small bowl combine the ¼ cup water and cornstarch. Stir well so the cornstarch gets fully dissolved then add to the simmering beans. Stir well and cook another 3-5 minutes. Check for seasoning and serve.

Keyword baked, beans, copycat