Healthy Homemade Baked Beans

A couple of months back, some girlfriends and I met up for brunch at one of our local cafes, Little H, which happened to serve a bowl of the most amazing homemade baked beans with their full English. Ever since, I’ve been I’ve been working on mastering my own recreation.

Like most people I know, I grew up on beans on toast as a breakfast staple in my home. As someone who isn’t a fan of conventional sugar cereals , baked beans and a slice of buttery, crunchy toast was the dish that not only satisfied me, but also kept me full. I still to eat beans for brekkie, but these days I opt for my homemade version over the processed, high-sodium tinned version.

Beans are a great vegetarian source of protein and dietary fibre, and for this recipe I’ve gone for a mix of cannellini (white kidney) beans and black beans. If you don’t have either of these, you can substitute with whatever beans you like. I’ve also added in a tablespoon of smoked paprika to give it a bacon-like smokiness and some fresh parsley and basil.


400g tinned cannellini beans, rinsed
400g tinned black beans, rinsed
400g tinned tomatoes
1 brown onion, finely chopped
1 punnet cherry tomatoes, quartered
1/4 cup passata
1 tbsp butter
1 tbsp maple syrup
1 tbsp smoked paprika
1/4 – 1/2 tsp ground chilli
Handful of fresh parsley
Fresh basil, to garnish


In a frypan with extra virgin olive oil, saute onion over medium heat for five minutes or until translucent. Add tinned and cherry tomatoes, maple syrup, passata and spices, and bring to the boil, then reduce to low heat and allow to simmer for five minutes. Stir in beans and parsley. Garnish with fresh basil leaves and serve with thick, buttery sourdough.

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