Homemade Baked Beans
Once you taste homemade baked beans, there’s no going back to the tin. My kids love this homemade version so much that they won’t touch the tinned version anymore—and honestly, I don’t blame them.
These beans are rich, cozy, and packed with flavour—without all the additives and preservatives that usually come in a can. They’re made with simple pantry staples and simmered gently in a tomato-based sauce that’s slightly sweet, warmly spiced, and totally delicious.
They’re perfect for a hearty breakfast on toast with eggs, but we often enjoy them for a quick lunch or even a simple dinner when we need something comforting and nourishing.
The best part? They come together in about 20 minutes on the stove.
Homemade Baked Beans
Gluten free, dairy free, nut free, egg free
Serves 4-6
Ingredients:
1 onion, finely chopped
2 cloves garlic, minced
400ml passata or 1 x 400g tin tomatoes
2 x 400g tins cannellini beans, drained and rinsed
2 tablespoons tomato paste
1/2 cup broth (or sub water)
1–2 tablespoons coconut sugar (to taste)
1 tablespoon molasses (or sub honey)
1 teaspoon balsamic or apple cider vinegar
1 teaspoon smoked paprika (optional, for a smoky flavour)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch of ground cloves
Pepper, to taste
Olive oil or ghee, for cooking
Instructions:
Heat a tablespoon of olive oil or ghee in a large frypan over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened and fragrant.
Stir in the smoked paprika (if using), cinnamon, ground cloves, salt, and a good crack of pepper. Let the spices cook for a minute or so to release their flavour.
Pour in the passata or tomatoes, cannellini beans, tomato paste, broth, coconut sugar, molasses, and vinegar. Stir everything together well.
Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for around 15 minutes, stirring occasionally, until the sauce thickens and the flavours come together.
Taste and adjust the seasoning to your liking—add more salt, sweetness, or a splash of vinegar if needed. Garnish with fresh herbs.
Serve the baked beans warm on toast, alongside eggs, or however you love them best.
Notes:
You can substitute the cannellini beans with butter beans or even navy beans.
These beans store well in the fridge for a few days and also freeze beautifully.
I hope you love this recipe as much as we do! Let me know in the comments below you give it a go—or tag me on Instagram, I’d love to see your version!
