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Homemade baked beans

January 9, 2020 / 30 Comments
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Homemade baked beans in a bowl with fritters stacked high.

Sometimes all you want to eat is beans on toast. Some days you’re running behind schedule, your energy level is in the red, there’s some work emergency that needs sorting, or everyone just has to be fed right away that second.

In those cases, baked beans on toast are fabulous. Although, I really don’t mean the gloopy sloppy glutinous mess that comes in a can. Come on, in the time that it takes to heat up that stuff (whatever that is), you can make yourself fresh tasting homemade baked beans with real food which will keep everyone happy and satisfied.

Homemade baked beans in a bowl.

Cooked on stovetop (not baked)

Contrary to the name, I don’t bake my baked beans but I guess you could, if you wanted to. It’s just that putting this meal together and heating it through in a pot on the stove is so quick that you can have dinner on the table in 10-15 minutes (depending on how fast you can chop). If time is of essence, you don’t want to waste it pre-heating the oven.

What to serve your homemade baked beans with

Of course, toast is always an option. Classic pairing but it works.

The other option is pairing these delicious baked beans with my zucchini and corn fritters and “green mush”. This gives you a fabulous assortment of flavours and textures which just go really well together. Scooping up some of these bacon-y beans with some mushed avocado and a piece of a zucchini and corn fritter is one of the small pleasures in life and you should not deprive yourself of it.

Homemade baked beans, served with zucchini and corn fritters and avocado mush.

Recipe notes

This recipe makes quite a lot of homemade baked beans – I would estimate that if you’re eating baked beans on toast, you could feed 3 to 4 hungry adults, and if you’re serving these with my zucchini and corn fritters, you’ll probably have enough for a couple of meals for the whole family (6 to 8 servings), depending on how hungry everyone is. 

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4.86 from 7 votes

Homemade baked beans

Author: Katerina | Once a Foodie

Materials

  • 1 onion, chopped finely
  • olive oil
  • 2 large fresh tomatoes (off the truss, if possible), chopped
  • 6 rashers of shortcut bacon, chopped
  • 140 g (about 2 heaped tbsp) tomato paste (low salt, if possible) (I use one of these pods)
  • 1.5 to 2 tbsp maple syrup
  • 2 tbsp tamari or soy sauce
  • 2 cans organic cannellini beans (425g each), drained and rinsed (I buy these)
  • pinch of salt
  • 1 tsp paprika or chili powder (optional, to be added if not feeding young kids)

Instructions

  • Cook the onion with olive oil for a couple of minutes, until it starts to soften.
  • In the meantime, chop your tomatoes and add them into the pot (one by one or all at once, either is fine).
  • Then add chopped bacon, tomato paste, maple syrup and tamari, bring to the boil and let bubble for 5 minutes over medium heat (uncovered).
  • Add the cannellini beans and the salt (and spices, if using) and let cook until the cannellini beans have been warmed through (a couple of minutes).
  • Cool slightly, serve and enjoy!

Notes

This recipe makes quite a lot of homemade baked beans – I would estimate that if you’re eating baked beans on toast, you could feed 3 to 4 hungry adults, and if you’re serving these with my zucchini and corn fritters, you’ll probably have enough for a couple of meals for the whole family (6 to 8 servings), depending on how hungry everyone is. 
 
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