These Homemade Baked Beans are a comforting side dish with a subtle smokey flavour. They are lower in salt and sugar than the commercial beans available, making them perfect for young children.
WHAT ARE BAKED BEANS?
Baked beans may mean a different thing, depending on where you are from in the world. Different countries use different beans, added flavourings and some even include the addition of foods such as bacon and sausage.
Having grown up in the UK, to me, the term refers to canned beans in a simple tomato sauce. I automatically think of the brand Heinz, although there are many other brands available.
When I lived in the USA, I remember having serious pregnancy cravings for Baked Beans. I bought an American brand but they were very different from what I was used to. The sauce was much sweeter and they had more of a barbecue flavour.
This homemade recipe is loosely based on the British version. Although the recipe doesn’t taste exactly like the canned variety, it uses the same beans and they are cooked in a tomato-based sauce.
PROCESS SHOTS
Despite the name, this dish is not baked, instead, it is made on the stovetop. It is simple to prepare but does take around thirty minutes to cook.
- Saute garlic in a little olive oil
- Add smoked paprika and stir
- Add passata, tomato puree/paste, stock and stir
- Simmer the tomato sauce for around 20 minutes (until the sharp taste of the tomato is gone and the sauce has thickened.
- Add the beans and simmer for a further 10 mins.
INGREDIENT INFO
- PASSATA is pureed and strained tomatoes. It is usually sold in tall glass bottles or cartons. It’s 100% tomato and is a lot smoother than crushed tomatoes. You can find it in most UK and Australian supermarkets.
- SMOKED PAPRIKA gives these beans a delicious sweet and smokey profile without adding much heat to the dish, (unless you purchase a hot, smoked variety) Don’t substitute it with a different paprika, it won’t taste the same.
- BEANS – Most commercial canned baked beans are made using haricot, also known as navy, beans. Depending on where you live in the world, you should be able to buy these pre-cooked in cans or dried.
- Canned Beans are more convenient, allowing you to make the recipe without having to soak and pre-cook your beans beforehand.
- In the UK I was able to find them easily in cans in most major supermarkets. I have never found them canned in Australia.
- You can substitute Navy (haricot) beans for Cannellini beans. They are a meatier version of navy beans and work well in the recipe but will obviously look different to commercial baked beans.
- Dried Beans – If you can’t find canned navy beans, but would still prefer to use this smaller bean, then you should be able to buy them dried from a bulk goods/scoop store.
- Dried beans will need to be soaked overnight and then cooked, until soft, before you make this recipe.
BAKED BEANS & SUGAR
- Canned versions of baked beans can contain a lot of added salt and sugar and this is the main reason I wanted to make my own.
- I have deliberately not added any sugar and salt to this recipe as many parents doing baby-led weaning use my site.
- I recommend you cook the sauce for at least 20 minutes to reduce the acidity. At the start of cooking the sauce can taste quite sharp. However, after it simmers away for 20-30 mins the sharpness reduces, the sauce thickens and it tastes delicious.
- If you have older kids, and at the end of cooking you think the sauce still needs balancing, you can try adding a little sugar and salt, starting with a pinch at a time.
- Other ways to add sweetness is to sauté some onion, celery and carrots. Puree them and add it to the sauce at the start of cooking.
STORAGE INFORMATION
- Refrigerate – Allow the beans and sauce to cool before transferring to a sturdy airtight container. Refrigerator for up to two days.
- Freeze – Cool to room temperature before freezing. Place into a sturdy airtight container (or several small containers.) Leave a bit of space at the top of the container to allow for expansion. Freeze for up to 3 months.
- Thaw in the refrigerator and re-heat on the stove top or microwave.
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Healthy Baked Beans
Ingredients
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 - 2 tsp Spanish Smoked Paprika * See Notes
- 300g (1 1/3 cups) Passata
- 1 tbsp Tomato Puree (Tomato Paste)
- 60ml (1/4 cup) Chicken / Vegetable Stock *See Notes
- 300g (10.5oz) Can Haricot (Navy) beans (drained weight 195g/ 6.8oz) * See Notes
Instructions
- Heat oil in a sauce pan over a medium heat.
- Add the garlic and allow to sizzle but be careful not to burn.
- Reduce heat to low, add the smoked paprika and stir.
- Add the passata, puree and stock and then simmer for around 20 mins (until the sharp taste of tomato has gone and the sauce has thickened.)
- Add the beans and simmer for a further 10 mins.
- Season to taste (SEE NOTES)
Recipe Notes
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Sammy says
This is my first try with this recipe and its great! I just wanted to ask, it says per serving 171 calories – what is per serving in weight wise?
Amy says
Thanks Sammy, THe nutritional info (always just a rough guide) is based on 1/3 of the recipe. (I am unsure what that would be weight-wise).
Jean says
I love this recipe, thank you. You mentioned about not adding too much salt or sugar with a young toddler. How old would you say a ‘young toddler’ is? I have a 2.5 years old, and I am not sure how strict to be with the amount of salt and sugar she is consuming. It’s hard as a lot of relatives are offering her sweets!
Amy says
In Australia and New Zealand, the recommendations are – 1 to 3 years – limit of 2.5g of salt a day.
Here is some info on sugar. https://www.hsph.harvard.edu/nutritionsource/2016/08/23/aha-added-sugar-limits-children/#:~:text=In%20a%20scientific%20statement%20published,than%20eight%20ounces%20per%20week.
You want to get the right balance where you aren’t offering too much sugar but you don’t want to be overly restrictive or it can become an obsession. It’s a hard one!
James Gregory says
Not sure what brand of tinned beans everyone else used but the one I had took an age to soften which got me to wondering. I remember when cooking potatoes in a stew that they won’t soften if I put my Henderson Relish in too early which is a little sour condiment. So, is the same thing going on with the beans in the tomato sauce. Next time I’ll be softening the beans in the water in the can first prior to adding to the tomato sauce then I reckon the recipe will be spot on for me although I know everyone has different methods, ingredients and tastes. The only reason I commented was if anyone was experiencing the same as me. Jim.
Amy says
Hi James, Thanks for your comment, did you use canned beans or dry beans? If using dry beans you would need to soak and pre-cook before using them in this recipe.
James Gregory says
This wasn’t going well when I kicked this off. I followed the times in the recipe but found them way too short, but that is so with most recipes I find to be honest The beans just hadn’t softened and the sauce was so sour that I was considering binning the lot. The wife came up with the answer though as she brought this brown Truvia out of the cupboard that looks just like brown sugar, it improved the dish but it still wasn’t right but the clincher was 1 teaspoon of baking soda, it took the tartness away and made the dish spot on, bearing in mind I’d doubled up with all the ingredients or the teaspoon of baking soda could have been too much.
Jim says
I’m going to try this soon as I really need to get away from grains I think. Tinned baked beens in tomato sauce usually have cornflour as an ingredient. Some to the other recipes I’ve seen also have cornflour as an ingredient so I was pleased to find this one. Would you know of a suitable thickening agent Amy that I could use if I so desired? One that wasn’t grain based.
Amy says
You could try potato starch or arrowroot starch 🙂
Cameron Duffy says
Hi Amy, this is a simple and delicious recipe and your observations and advice regarding sugar and salt are duly noted. I prefer pureed celery though it is a bit wet, but reduction fixes that.
I used canellinni as haricot is difficult to source though I will be growing them next season.
I made my own passata and added some fresh basil which improved it a lot.
Thanks!
Amy says
Thanks for the feedback, Cameron. Fresh basil would be lovely, I’ll need to try that next time 🙂
Robyn says
I have made this today. And added smokey chipotle as I didn’t have enough ofthe paprika. Love it.
Amy says
Sounds delicious, thanks Robyn 🙂
Rukmani says
How many days can we store this receipe for ?
Amy says
Hi Rukmani, Refrigerate – Allow the beans and sauce to cool before transferring to a sturdy airtight container. Refrigerator for up to two days.
Freeze – Cool to room temperature before freezing. Place into a sturdy airtight container (or several small containers.) Leave a bit of space at the top of the container to allow for expansion. Freeze for up to 3 months.
Gerald Styles says
We loved this recipe. Smoked Paprika was a bit powerful. Maybe I will use a little less next time.
Next recipe I will use butter beans as I feel they always need a flavour boost
Amy says
Thanks Gerald, glad you enjoyed them 🙂
Lorna Percival says
This recipe is he best really easy and full of flavour. I will definitely be making again. Thank you so much.
Amy says
Thank you Lorna, so happy you enjoyed it 🙂
Daisy says
This was such a lovely recipe, so flavoursome and a lovely addition to our dinner tonight! Highly recommend
From Daisy (Age 12)
Amy says
Thank you, Daisy! So happy you approve, did you make them for your family?
Amanda says
Baby loved it ! Such a simple recipe with lots of flavour
Amy says
Thanks Amanda 🙂
Andrew. A says
I can not believe you couldn’t find canned beans in Australia, they’re everywhere.
Amy says
Hi Andrew, I can find canned beans just not canned haricot beans. (The small beans used in baked beans)
Donna says
Made for my baby, but the beans still felt crunchy after 10mins. I kept simmering longer and needed to add water so they didn’t stick and to try soften the beans. After almost 45mins they seem ok, still not great. Is there something else I should do to the haricot beans first?
Amy says
Hi Donna, did you use canned beans or dry? This recipe uses canned beans so they should already be soft. If you use dried you will need to soak them overnight beforehand.
Donna says
I used canned. Perhaps something wrong with the quality of the beans. I will try again at some point
Roxana says
Hi Amy, this looks delicious! What would you serve the beans with for a complete meal? I find that my little one would just eat baked beans for dinner and disregard anything else on his plate
Lynda and David Litchfield says
This recipe is excellent. I have made baked beans before but this was simple and tasty and the better recipe. Have made it twice now and it freezes really well. Thanks.
Amy says
Thanks Lynda, so happy you enjoyed the recipe. Thanks for taking the time to rate and let me know 🙂
Suzie Cas says
Brilliant recipe, loved it, thank you so much
Amy says
Thanks for the 5 stars, Suzi. So happy you liked it 🙂
Sarah Alomar says
Hi Amy,
I would love to try making this recipe this week.
I want to skip using the stock. Can you suggest if I need to substitute it with water instead or completely leave out and it’ll be ok?
Thanks,
Sarah
Amy says
Hi Sarah, you can just miss it out. You may have to add some salt (if not making for a baby)
ryan says
great recipe! i wanted sweetness though without adding sugar so cut up an onion and cooked that then added the garlic and and got the sweetness from the onions!
Amy says
Great idea! Thanks for the feedback, Ryan 🙂
Kat says
I’ve made this twice now for my son. I do a big batch and freeze in portions. He wasn’t sure at first but I persisted and now he loves these healthy baked beans!
Amy says
Hi Kat, that is so good! Glad you persisted!
Dan dcornwall-jones says
I am dieing to try this. I first saw a recipe when I lived in france. If I recall they suggested balancing over sweetness with a touch of vinegar.
Rosie says
My husband and 20 year-old son think this recipe is sensational. I’m definitely including this as a family favourite recipe. Thank you. 🙂
Amy says
Thanks Rosie 🙂
Amy says
I can’t wait to try this recipe! Do you think it would be suitable for freezing? I’ll be using dried navy beans and because of the extra time required to make the recipe this way I was thinking of bulk batching it and freezing…
Amy says
Hi Amy, yes you can freeze. Cool to room temperature before freezing. Place into a sturdy airtight container (or several small containers.) Leave a bit of space at the top of the container to allow for expansion. Freeze for up to 3 months.
If using dried beans make sure to soak the beans and cook until soft beforehand.
Hope you enjoy 🙂
Andrew says
Very good indeed
Amy says
Thanks, Andrew!
Bonnie says
Sounds like the cans called “pork and beans” in America.
Sarah says
These were a huge hit with my 9 month old baby! Will definitely be making more!
Amy says
Excellent! Thank you so much for taking the time to give feedback on so many recipes!
Alyssa says
These beans are delicious – my toddler loves them! I always add some cooked, finely shredded carrot to the mix to add some veggies and sweetness! Thanks for the recipe 🙂
Amy says
I love the idea of adding some grated carrot – great for sweetness (and extra goodness). Glad your little one likes them and thanks for taking the time to comment 🙂
Mary says
I’ve been looking for a simple healthy recipe. And your recipe fits the bill, Amy. (Passata is easy to make with a stick blender. And healthier than store bought)
Amy says
Thanks Mary!
food delivery ballarat says
Made for dinner tonight and it was super tasty! Thanks for sharing
Amy says
Thank you, glad you liked it 🙂
Robyn says
Your recipes look delicious and inspire healthy living. I am diabetic and was wondering if you could include he nutritional labels which would be very helpful. Thank you.
Amy says
Thank you, Robyn. I have started adding nutritional labels to all my new recipes. I am also working my way through my old recipes. In the meantime, you can just punch in the ingredients to an online nutrition calculator.
Jennifer says
Sorry, but I found that this didn’t really taste like baked beans. Not bad tasting, just not like baked beans.
Amy says
Hi Jennifer, glad you thought they tasted ok and the recipe wasn’t a waste.
Catsco says
I just rinse the sauce from tinned baked beans to remove most of the sugar, then quickly sauté with a little garlic and olive oil. Delicious with just a bit of sweetness.
Hollie says
Great recipe, looking forward to making this for my 6 month old, when someone freezes this recipe please let us know how it turned out after defrosting.
Amy says
Thanks, Hollie. I am slowly working my way through my old recipes to update and check freezing ability. Although I haven’t frozen these I’m sure they would freeze well. Just freeze on the day you cook them (once completely cooled)
Sarah-Beth says
Just made these- had to use cannolini beans instead, but tastes delicious! I’m going to add some more paprika and some chilli next time, but the basic recipe is good, much healthier than canned. I wouldn’t say it tastes exactly like heindz but still very good. 10/10!
Amy says
Brilliant, so glad you liked them! – I always up the smoked paprika in this recipe because we all love it so much. Chilli would be fab too!
Heidi says
Hi there! I am just about to make these but I have a packet of dried haricot beans, not tinned! Do you know how I can prepare them so I can use them in this recipe instead of tinned ones?
Amy says
Hi Heidi, I’m so sorry that I am just getting back to you now. We moved house last weekend and I got behind on my messages and emails. I seemed to have missed your comment. If using dried beans you will want to cook them before using them in the recipe. You will probably need to soak overnight and then boil for around 45 mins. The packaging should tell you.
Linda says
Fabulous recipe!!! In Australia I could only get cannalini beans and butter beans ( big white beans ) so I used those mixed together. Really lovely recipe, easy and quick and delicious on toast!! Thank you
Amy says
Hi Linda, so glad you like them! I live in Australia now but haven’t made them since moving here. I will have to try them with the cannalini beans – yum! Thanks for the feedback 🙂
Lyn says
I’ve just made these, they are different but tasty! Thank you so much for sharing this recipe, I am diabetic, cook everything fresh so I know what goes in, and avoid sugar, so I find Heinz beans too sweet. I find these very healthy and will be passing on the recipe to all my friends in Cyprus where I now live. Thank you X
Amy says
Hi Lyn, So happy you liked them and thanks so much for sharing with your friends! Thanks for taking the time to comment, it really means a lot 🙂
Nicole says
Cannot wait to try these. I have currently downloaded a few recipes and found this one. Love the no sugar. I’m trying to cook more and more from scratch. Much healthier… thanks
Amy says
Thanks Nicole, I hope you enjoy them. We love these beans!
Lorna White says
My fussy little man didn’t like the beans sobs did the sauce with spaghetti instead and he is currently shovelling it in his mouth. So also good as spaghetti sauce
Amy says
Hi Lorna, great idea! Glad he likes the sauce with spaghetti even though the beans weren’t a hit!
Arrica says
I am wanting to try these but I’ve never heard of passata. I googled it and it says it’s tomato purée but then I see that mentioned separately so clearly it’s different, can you explain it for me please? Thanks.
Amy says
Hi Arrica, sorry I think this recipe has got lost in translation. Tomato puree (UK) is often known as tomato paste in other countries. Passata is sieved tomatoes.
Lorna says
Very rarely have baked beans as I am the only one that eats them and worry about wasting them, really fancied some tonight and had the ingredients in the cupboard so I made them. No need to worry about waste as they are so yummy that I have scoffed the lot!!!!
Amy says
Excellent, so glad you liked them! They are pretty addictive!
Liz says
Delish!!! Had to improvise a bit, and use navy beans that I had on hand, and also added some chopped up bacon, and the flavour was amazing! My pickly little eater loved them. Thanks for sharing!
Amy says
Oh yum! So glad they got the picky eater approval!
Becca steele says
These are great – just making them right now! Do you think they’ll freeze well? ?
Amy says
Thank you Becca! Once cool, ransfer to a freezable container and freeze for up to 3 months 🙂
Becca steele says
Just so you know my 8 and a half month old Finn loved these! I tried a tin of low sugar/salt Heinz beans a couple of weeks ago and he wasn’t that bothered but he wolfed yours down. So easy to make too and much healthier! I love this blog 🙂
Amy says
Great! Glad little Finn loved them!! Thank you for your kind comment 🙂
Becky, Cuddle Fairy says
I love it! What a great way to cut out the added ingredients! I had always wondered which means are used in the tin of beans – I will look for haricot beans.
Kylie says
Love the no sugar no salt!
Amy says
Thank Kylie 🙂
Katerina says
They look super tasty! I love beans more than lentils!
Amy says
Thanks Katerina. I’m a big lentil fan but love beans too x
Alison says
These look lovely. I shall have to try them as the ordinary ones are too sweet
Amy says
I find the ordinary ones too sweet as well. I think you will like these 😉
Sarah says
These look like normal baked beans, which is great. My kids love baked beans but would love to have a healthy version, must give these a try! Thanks for sharing x
Amy says
Thanks Sarah. They do taste different but good! I hope they go down well, let me know!