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Smoky beans recipe

Smoky beans recipe

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Baked beans get the five-star (but thrifty!) treatment with this super easy and speedy recipe that's vegan, dairy-free and healthy. This makes a brilliant side for Bonfire Night or any time you fancy something warm and comforting. Serve with crusty bread, toast or a baked potato, see tip below. See method

  • Serves 6
  • 7 mins to prepare and 8 mins to cook
  • 174 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 tbsp olive oil
  • 2 red onions, finely diced
  • 3 garlic cloves, crushed​
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika​
  • ¼-½ tsp hot chilli powder, to taste
  • 2 tbsp tomato purée​
  • 3 x 400g tins three bean salad in water
  • 1 tbsp light brown soft sugar
  • 1 tbsp light soy sauce
  • 2 tsp dried oregano
  • 2 limes, juiced
Low in fat and high in fibre

Each serving contains

  • Energy

  • Fat

    4g 5%
  • Saturates

    1g 3%
  • Sugars

    5g 6%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 21.2g Protein 9.3g Fibre 9.8g


  1. Heat the oil in a large saucepan over a medium- high heat and cook the onions with a pinch of salt for 2 mins or until starting to soften. Add the garlic, cumin, paprika, chilli powder and tomato purée and cook, stirring, for a further 2 mins, then add the beans with all their liquid.
  2. Add 50ml water, the sugar, soy sauce and oregano. Bring to a simmer, then cook over a medium heat for 3-4 mins until thickened. Remove from the heat, stir through the lime juice, then taste and adjust the seasoning as needed. Can be made up to 3 days ahead.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Bonfire night recipes

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