Homemade Baked Beans

I know I know, simple baked beans out of a can are nostalgically satisfying. But they really don’t compare to homemade, sans sugar, nutrient dense baked beans that feels like a hug in a bowl.

This recipes uses a combo of red kidney beans & mixed beans, making them more exciting to eat. As well as increasing amino acid, prebiotic and antioxidant diversity.

Beans / legumes are a terrific protein source and really economical, so it’s a great meal to prepare in bulk for extra additional meals.

Like many of my recipes, you can adjust the ingredients to suit your preferences or simply to use up whats in your fridge.

This recipes makes 4-8 serves depending on whether it’s a main or side dish.

Meal ideas

  • Beans + eggs + steamed green veg

  • Beans + chicken + salad

  • Beans + rice + yoghurt

  • Beans + roast potato + feta

Ingredients

  • 2x cans red kidney beans - drained & rinsed

  • 2x cans mixed beans - drained & rinsed

  • 50g tomato paste

  • 250ml passata

  • 1 can cherry tomatoes

    • *option to use 3 cans of tin tomatoes instead of paste & passata.

  • 1 brown onion - finely chopped

  • 2 garlic cloves - grated

  • 1 leek - washed & finely chopped

  • 2 tbsp bone broth paste or powder *optional

  • 1 tbsp Worcester sauce

  • 2 sprigs rosemary 

  • 2 bay leaf *optional

  • Chili *optional

  • S+P 

  • Extra virgin olive oil (EVOO)

Method

  1. Heat a big lug of olive oil In a large saucepan on medium heat, then add onion, garlic & leek. And sauté until soft.

  2. Add beans, tomato paste, Pasata, cherry tomatoes, Worcester sauce and bone broth (if using). Place a lid on top and turn heat up until boiling for 10mins, then reduce to a simmer.

  3. Once simmering add rosemary and bay leaf, and season to taste.

  4. It’s ready to eat. But if you’re patient to let simmer for 30-60min on a very low heat, the flavours will sing louder and the sauce will lightly reduce.

  5. Always add extra EVOO :-)


Georgie Gorman