Baked Beans with Dates from Start Here

"Heinz beans, the kind you get piled on toast at a sticky pub that's always got footy playing on the tube, is my favorite way to bean. I know we've got our own baked beans here in the States, but the sweet tomato vibes from across the pond have always been my favorite. This is my version of those, syrupy with melted Medjool dates and smoky with plenty of unpronounceable Worcestershire sauce (if you want to keep this vegan, use soy sauce, tamari, or better yet, vegan Worcestershire sauce instead)."

- Sohla El-Waylly

Some of us are a bit under the weather, so an easy baked beans recipe on a weeknight is just what this mother ordered. However, these taste nothing like the canned baked beans you find at the store. These are baked white beans with dates.

They're sweet & smoky, and you can even sprinkle in some brown sugar if you like. Serve them over toast or as a convenient side.

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Start Here

This baked beans with dates recipe comes from Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly.

Because we want intact and creamy beans, the hydration is gonna happen nice and slow, first through an overnight soak in salted water, then in the gentle heat of the oven. Baking beans does take a long time, but if cooked on the stovetop the thick tomato sauce would scorch without frequent stirring. In the oven, the beans don't need any babysitting.

Depending on how fresh your beans are, they may take more or less time and liquid to hydrate. Follow the notes on how to adjust the sauciness of your baked beans after the initial 2-hour bake time. Serve on toast, in a baked potato, or alongside hot dogs, BBQ, or grilled meat.

Baked Beans with Dates

Ingredients

• beans - we're using dried Alubia Blanca beans for this baked beans recipe. Other small white beans such as navy or Great Northern will also work
• water - water for soaking the beans and to adjust the sauce if needed
• salt - Diamond Crystal kosher salt is recommended but you can use what you have on hand
• oil - any neutral oil will work
• onion - yellow onion
• garlic
• tomato puree
• dates - medium Medjool dates are needed for these baked beans
• black pepper - freshly ground is preferred
• Worcestershire sauce - adds the smokiness to your dish
• apple cider vinegar
• brown sugar - optional

Equipment

• prep bowls
• mason jar
• kitchen scale
• utility knife
• cutting board
• measuring spoons
• Dutch oven
• wooden spoon
• molcajete (optional)

Soak the Beans

Wash your hands with soap and water. Use a kitchen scale to weigh the beans in a clean bowl. Soak the beans in salted water. Keep them in the soaking liquid. You will need both.

Prep the Onion, Garlic, and Dates

Use a knife and a cutting board to chop the onion, garlic, and dates. Place them in clean bowls and head to the stove.

Cook the Onion

Place the oven rack in the lower third of the oven. Preheat the oven to 325 degrees Fahrenheit. Heat the oil in a Dutch oven over medium-high heat. Once the oil shimmers, add the onion and a pinch of salt. Cook for 3 minutes or until the onion is wilted and barely golden. Stir frequently.

Add the Garlic

Add the garlic to the Dutch oven. Cook for 2 minutes or until the garlic wilts and the onion turns brown. Stir frequently.

Add the Tomato, Dates, Black Pepper, & Beans

Add the chopped dates and the beans, along with their soaking liquid. Add the tomato passata and black pepper. Turn the heat to high to bring it to a boil.

Bake the Beans

Once the beans are boiling, turn off the stove. Transfer the pot to the oven. Bake for 2 hours or until the beans are completely tender. Turn off the oven when finished.

Add the Worcestershire, Vinegar, and Brown Sugar

Use a measuring spoon to add the Worcestershire sauce and apple cider vinegar. Sprinkle in some brown sugar if you like and stir to combine. Taste and adjust as desired.