Homemade Baked Beans

Baked beans are one of the most well-loved quick meals and there are always a few tins lurking at the back of most student’s cupboards for emergencies. If you like baked beans, why not give these homemade ones a try? Full of protein but with less salt and sugar than shop-bought beans, they are just as yummy and cosily comforting, served over hot buttered toast, a jacket potato, chips, as part of a special breakfast, even on their own! You can make a large batch to freeze and defrost with the same ready convenience as a tin!

Serves 6


2 tbsp oil

2 red onions, chopped

3+ garlic cloves, finely chopped

1 tbsp balsamic vinegar

1 tbsp black treacle (though this may not be something you buy regularly it is well worth getting some for these lovely beans! It’s surprisingly cheap too!)

1 tsp mustard

1 tsp paprika (optional)

up to 1 tbsp brown sugar to taste (optional)

1 red chilli, finely chopped (optional)

1x400g tin chopped tomatoes

2x400g tin of haricot or cannellini beans (cannelini beans are slightly larger, but work just as well – I had to use a mixture of both in this recipe as the supermarket had run out of haricot beans)

250ml vegetable stock

salt and pepper


  1. Put the oil, onion and 2 teaspoons of water into a large saucepan, cover with a lid and cook gently over a low heat for 6 or 7 minutes until the onion is soft.
  2. Add the garlic, vinegar, treacle, mustard, paprika, sugar and chilli and stir together.
  3. Add the tomatoes, beans and stock and bring to the boil. Cover with a lid and cook over a gentle heat for about half an hour. Add a little more water if necessary.
  4. Season with salt and pepper and serve over hot buttered toast. Enjoy! 🙂
This entry was written by rosannabanana and published on 17 February, 2014 at 2:33 pm. It’s filed under Breakfasts, Others, Savoury Recipes, Uncategorized and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Homemade Baked Beans

  1. Pingback: Donkey Paradise Porridge | A Fresh Degree

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