Baked beans are a staple in many households, but there are a few simple ways to make them taste even better.
I asked chefs what to add to baked beans to make them tastier(Image: Getty)
Whether you’re enjoying a full English, a portion of chips, or simply some toast, baked beans make a fantastic accompaniment to virtually any meal. While they’re perfectly satisfying straight from the tin, the right additions can make them more flavoursome, richer and altogether more satisfying.
With that in mind, I put the question to a selection of chefs and food professionals — what do they add to baked beans to elevate them?
Their responses differed slightly, yet one ingredient cropped up time and time again. Fortunately, it’s something you’ve most likely already got in your kitchen cupboard, or can readily pick up from any supermarket.
So, what do they all agree on?
Of the chefs and food industry professionals I spoke to, three agreed that Worcestershire sauce is the finest option. A dark, tangy and deeply savoury condiment, it’s a staple in many British kitchens.
Chef Stephen Beaddie, also known as Chef Stevie B — a Northern Irish chef, recipe developer, nutrition coach and healthy food expert — revealed: “I always add a dash of Worcestershire sauce to my baked beans. It adds a real depth of savoury flavour.
“I started with just a few drops, but now I’m nearly throwing half the bottle in…you get braver, and the flavours get bolder. At this point, I’m not sure whether it’s Worcestershire sauce with baked beans or baked beans with Worcestershire sauce.
“I’m joking, obviously, but if you’re new to the game, start with a few drops and work your way up… Definitely the easiest upgrade for your baked beans.”
Chef and food safety expert Mark McShane commented: “I like to add some cooked onions and garlic, smoked paprika, and a salty/savoury element such as bacon, pancetta, ham or Worcestershire sauce (a little bit).”
Mark also recommends incorporating a modest amount of Dijon mustard, which introduces both acidity and greater complexity, ensuring the beans never taste “flat”.
Ian Theasby from plant-based cooking duo BOSH revealed he opts for an alternative to traditional Worcestershire sauce. He commented: “Worcester sauce is a great thing, too, but I don’t eat Worcester sauce because of shellfish inside it.
“But there’s a plant-based version called Henderson’s relish.”
Ian advocates using a tin of Heinz baked beans and heating them in a pan rather than in a microwave to reduce the sauce slightly, activate the natural sugars, and thicken the consistency.
What else can you use?
Many of the culinary professionals also suggested the addition of bacon. Katie Vine from Dinners Done Quick shared: “My favourite add is bacon, which adds smoky flavour, some extra fat (which definitely adds richness), and of course delicious savoury notes (everything is better with bacon, right? )”.
Katie further suggests incorporating caramelised onions for sweetness and depth, molasses for an effortless caramelised sweetness, or jalapeños for a welcome hint of heat. Niall McCusker, a specialist butcher at Campbell’s Meat, also incorporates bacon into his beans.
He explained: “I personally like to fry off some smoked bacon until it is nice and crispy, then cut it into tiny pieces and mix that through with the beans.
“The bacon adds a nice smoky flavour as well as adding a crispy texture throughout. If you want to add even more depth and richness, I add just a small amount of a good BBQ sauce to make it more smoky.”
