Proper Baked Beans on Soda Bread Toast - Tom Kerridge

Oh my goodness, have you seen Tom Kerridge's TV program on 'BBC 'Proper Pub Food'?  It's fantastic - everything he makes looks truly delicious!   So, after watching the other day his Proper Baked Beans on Soda Bread Toast just had to be made.

Baked Beans

And I just had to buy his book too.  I found these two recipes so very easy to follow and more importantly - they both worked.  I'm so fed up with recipes in books that just don't work.  Amazingly for me I managed to produce this quite good looking loaf of soda bread too!  *Please note the loaf was half this size again, just that we'd eaten the rest before I took this picture.

Baked Beans

If you pop over to the BBC website you can find more recipes by Tom Kerridge and other chefs.

Proper Baked Beans on Soda Bread Toast

I know it's a pest but you really do have to soak the beans overnight - make sure you use a bowl that's far bigger as once soaked they swell up; a lot!


400g dried haricot beans - soaked overnight in cold water
75ml rapeseed oil
200g smoked bacon lardons
1 large onion - finely chopped
2 fat garlic cloves - grated
2 x 400g good quality chopped tinned tomatoes
2 tablespoons tomato purée (paste in the US)
150g soft dark brown sugar
200ml red wine vinegar
salt and freshly ground black pepper

To make the soda bread you will need:
340g wholemeal flour
340g strong white bread flour - plus extra for dusting
2 teaspoons bicarbonate of soda
1½ tsp salt
1 teaspoons of freshly ground black pepper
85g unsalted butter - softened, plus extra to serve
625 ml buttermilk


Once the beans have soaked overnight, drain and put them in a large pan.  Cover with water and bring to the boil.  Drain again and return to the pan. 

Cover with water and cook for approximately one hour, or until just soft. Remove from the heat and drain.

In a large saucepan, heat the rapeseed oil over a medium heat.  Add the bacon and fry until crisp.  Add the onion and garlic to the pan and cook until the onion is soft. 

Add the tinned tomatoes, tomato purée, sugar, vinegar and 500ml/18fl oz water. Bring to the boil and then add the soaked beans. Reduce the heat to low and cook for 1½-2 hours, or until you have a thick sauce with soft tender beans

Meanwhile, make the soda bread. Preheat the oven to 200C/400F/Gas 6.

Mix all the ingredients together and form into a loaf shape.

Pop the loaf onto a non-stick baking tray and dust with flour.  Bake in the oven for 45-50 minutes, or until the loaf is golden-brown and sounds hollow when tapped.

Remove from the oven and leave to cool.  Slice and toast when your beans are done.

Season the beans with salt and pepper and serve with slices of toasted soda bread.
Created using The Recipes Generator

1 comment

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