Homemade Baked Beans

Baked beans make a tasty topping to many things including toast, jacket potatoes, crumpets and baked sweet potatoes. Straight from a tin they are quick and simple but can often contain more sugar and salt than is necessary. Making them yourself helps to control this and also gives you the opportunity to add in extra vegetables and adjust the seasoning to suit your preference. I used butter beans this time, which are slightly bigger and flatter than normal baked beans but you could use any including, haricot, cannellini, or kidney. You could even, if you want to keep it interesting, use a mix of beans. This recipe makes 4 portions, but its very easy to freeze and so the rest can be used at a later date. I served mine on sourdough toast with bacon and some salad which makes a complete, filling and nutritious meal, but how you choose to serve them is your choice. Its so quick and simple to make that you’ll be swapping the tinned variety for your homemade version in no time. Enjoy.

Print Recipe
Homemade Baked Beans
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Peel and finely dice the onion.
  2. Finely dice the pepper.
  3. Add the onion and pepper to a saucepan with the olive oil.
  4. Heat the pan over a medium heat and gently fry the contents for 5 minutes, stirring occasionally.
  5. Add in the tomato puree, smoked paprika, garam masala and oregano. Stir constantly for 30 seconds.
  6. Lower the heat a little and tip in the beans and tomatoes, stir well.
  7. Pour in the water, balsamic vinegar and maple syrup and stir.
  8. Adjust the heat so that the mixture is simmering and leave for 15 minutes.
  9. To serve, spoon on top of whatever you are eating them with and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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