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Homemade baked beans recipe

229 ratings

Loaded with rich spices, fragrant herbs and a spoonful of maple syrup, these are not your average baked beans. Serve with Brazil nuts and toasted sourdough for a sophisticated take on a comfort food classic. See method

Serves 6
5 mins to prepare and 20 mins to cook
100 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

1 tbsp olive oil
½ red onion, peeled and diced
¼ tsp smoked paprika
¼ tsp garam masala
large pinch dried oregano
2 x 400g tins butter beans, drained
400g tin chopped tomatoes
1 tbsp balsamic glaze
1 tsp maple syrup
2 tbsp chopped flat-leaf parsley
50g Brazil nuts, chopped (optional)
toasted sourdough (optional)

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
420kj
100kcal 5%
Fat
2g 3%
Saturates
0g 2%
Sugars
5g 5%
Salt
0.2g 4%

of the reference intake
Carbohydrate 14.3g Protein 5.6g Fibre 4.6g

Method

Heat the oil in a pan, then add the onion and sauté for 3-4 mins. Stir in the spices and oregano and cook for 1 min, then stir in the beans.
Add the tomatoes, balsamic glaze, maple syrup and 100ml water; bring to the boil. Simmer for 15 mins.
Season. Stir in the parsley and nuts and serve with sourdough, if you like.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to a freezer-safe container and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating on a low heat in a saucepan and add a splash of water to loosen.

See more Breakfast recipes