Baked beans

Baked beans

Baked beans over scrambled eggs on toast
Associated national cuisine	United Kingdom and Ireland
Serving temperature	Hot or cold
Main ingredients	Beans
Ingredients generally used	Tomato sauce

Baked beans is a dish containing beans, sometimes baked but, despite the name, usually stewed, in a sauce. Most commercially canned baked beans are made from haricot beans, also known as navy beans – a variety of Phaseolus vulgaris in a sauce. In Ireland and the United Kingdom, a tomato sauce is most commonly used, and they are commonly eaten on toast or as part of a full English, Scottish or Irish Breakfast.

American Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city being nicknamed "Beantown". Beans in a tomato and brown sugar, sugar or corn syrup sauce are a widely available type throughout the U.S. Canada's Quebec-style beans often use maple syrup. This style is also popular in states bordering Canada's Eastern provinces.

Canned baked beans are used as a convenience food. They may be eaten hot or cold straight from the can as they are fully cooked.

The beans presently used to make baked beans are all native to South America and were introduced to Europe around 1528. The dish of baked beans is commonly described as having a -sweet flavor and a brownish or reddish tinted white bean once baked, stewed, canned or otherwise cooked. According to alternative traditions, sailors brought cassoulet from the south of France or northern France and the Channel Islands where bean stews were popular. Most probably, a number of regional bean recipes coalesced and cross-fertilised in North America and ultimately gave rise to the baked bean culinary tradition familiar today.