Homemade Baked Beans
Commercial baked beans tend to be too sweet for me so I make homemade baked beans myself.
My homemade baked beans recipe uses tinned haricot beans, rather than dried, which speeds things up a bit. If you wanted to use dried beans you’d need to soak them overnight first, then cook them for a few hours. You don’t HAVE TO use haricot beans. Although most commercial baked beans are haricot, you can use whatever variety you like: butter beans, chickpeas, black eyed beans…. whatever you fancy! You can even make your beans super exotic by adding some chopped onion, mushrooms and carrot. Crazy! Here I’ve kept it simple.
I make ‘baked beans’ in different ways. This recipe is the most similar to a tin of beans, but I have other recipes that are quicker to make. See my quick wholefood baked beans recipe, which uses blended beans to thicken the sauce and dates to sweeten it; and my quick and fresh baked beans recipe, which is simply seasoned beans in passata. All different but all great on toast.
If you want to add some whole food fats to your homemade baked beans on toast, I’d recommend spreading your toast with mashed avocado or tahini dip. Alternatively top with raw walnuts or roasted pecans (for instructions on how to roast nuts at home see here).
Finally if you want to go completely homemade then check out my bread recipes!
Free from: gluten, nut, soya, wheat, yeast
This is a vegan recipe
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- 2 tins haricot beans in water (drained)
- 2 tsp cornflour
- 2 tbsp tomato purée
- 400 mL water
- coconut sugar and salt (to taste)
- 1 scant tsp vinegar
- 1/2 tsp paprika
Mix the cornflour with a small amount of water to dissolve.
Add the drained beans, tomato purée, the rest of the water plus the cornflour mixture to an oven proof dish with a lid. Cover and bake at 180C for about an hour. Stir from time to time.
When the sauce has thickened add the coconut sugar (I use about 1 tsp), the salt (I use about 1/3 tsp), the vinegar and paprika. Serve.