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These Healthy Homemade Baked Beans, are a comforting side dish with a subtle smoky flavour. They are lower in salt and sugar than commercial canned baked beans, making them the perfect side dish for the whole family to enjoy.
To avoid any confusion, let me clarify that this recipe is loosely based on British-style Baked Beans, Heinz being the most famous brand, rather than the American-Style Baked Beans which have a darker, thicker and sweeter sauce and often have added foods such as bacon or sausage.
I do however say loosely based and as one reader said:
If you are trying to fool your kids (that these are Heinz baked beans) don't bother. On the other hand, if you want a really simple to make, much healthier, tastier, beany 'stuff' to put on toast or baked potatoes (or probably many other scenarios) then these are absolutely banging
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Ingredient Information (with Alternative Suggestions)
The full list of ingredients and amounts can be found on the printable recipe card at the bottom of the post. This section gives information on each ingredient and suggests alternatives if required.
- Olive Oil
- Garlic
- Passata: (Pureed and strained tomatoes.) 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 supermarkets.
- Tomato Paste
- Smoked Paprika: Infuses a sweet, smoky essence into the beans, elevating the overall taste profile. Don't substitute it with paprika, it won't taste the same.
- Vegetable/Chicken Stock: Use homemade vegetable stock or very low salt stock if cooking for a baby / young child. You can also use chicken stock if you aren't vegetarian/vegan.
- Beans: Most commercial baked beans use haricot (navy) beans, which can be found canned or dried, depending on your location.
- Canned Navy beans are convenient as they don't require soaking and pre-cooking. In the UK, they are easily found in most supermarkets, but I've not found them in Australia.
- If canned navy beans aren't available, you can use dried one. These need to be soaked and cooked until soft before use.
- Navy beans can be substituted with Cannellini beans, which are meatier but look different from commercial baked beans. Pinto or kidney beans can also be used.
Step-by-Step Instructions (with Images)
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
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.
- Soak and cook dried beans according to packaging (if using dried beans)
- Saute minced garlic in a little olive oil, over low heat, add smoked paprika and stir.
- Add the passata, tomato paste, stock and vinegar. 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, Simmer for a further 10 mins, taste and season accordingly.
Top Tips
- Don't skimp on the cook time: Allow the sauce to simmer for at least 20 mins to create a rich tomato sauce and 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.
- Taste and Season / Balance: If 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.
- Do not add salt or sugar if making for a baby/toddler, if you feel you would like to add a little sweetness try adding a little apple puree (apple sauce).
- Other ways to add sweetness is to sauté some chopped onion, celery and carrots. Puree them and add it to the sauce at the start of cooking.
Storage Instructions
- Refrigerate - Allow homemade baked beans 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.
Recipe FAQs
Yes, these baked beans are suitable for babies from 6 months+, if they are developmentally ready for finger foods. However, there are some considerations:
Use homemade or very low sodium stock/broth.
If using dried beans, cook them until they are soft enough to easily smoosh between your thumb and forefinger.
If using canned beans, choose ones labeled "no salt added" or "low sodium" and rinse them before adding to the sauce.
Mash or flatten the beans when serving to reduce the risk of choking.
As with all foods make sure baby is sitting upright at the table and supervised at all times while eating.
Serve these beans like you would commercial baked beans. Why not try...
Beans on Toast
Side with fish goujons
Side with sausages and mash
Baked potato filling
Quesadilla filling
Omelette filling
More Bean Recipes
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Healthy Baked Beans
Ingredients
Dried Beans
- 200g (1 cup) Dried navy beans (small white beans)
Canned Beans
- 2 x 600g (10.5oz) Can Haricot (Navy) beans (drained weight 195g/ 6.8oz per can)
Sauce
- 2 tablespoon Olive oil
- 3 teaspoon Garlic, minced
- 3 teaspoon Smoked paprika * See Notes
- 500g (2 cups) Passata
- 2 tablespoon Tomato paste
- 250ml (1 cup) Vegetable/Chicken Stock *See Notes
- 1 tablespoon Apple cider vinegar
Instructions
- Soak and cook dried beans according to the packaging. (skip this step if using canned beans)
- Heat oil in a saucepan over 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, stock and vinegar 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)
Andy
I made this recently and followed the recipe to the letter. Even though the sauce did reduce and slightly thicken, there would appear to be way too much.
In fact there was about 10% more beans added.
However, the sauce tastes delicious and I haven't had to add any sugar/salt ay all.
..................................Which begs the question............do I add more beans or drain off some sauce? 🙂
Amy Whiteford
Thanks for the feedback Andy - yes add more beans until you get the ratio you like best 🙂
Ann (NZ)
I’ve never liked baked beans, but I love this recipe! The smoked paprika makes all the difference, so very happy to add this to our favourite lunches!
Amy
Fantastic, thank you 🙂
Amy
This recipe was so easy to make and tasted delicious. I used canned cannellini beans and added a pinch of salt. At the end I added red onion, capsicum and spinach to make it spread over a few meals. Added it onto toast with some grated cheese on top! Absolutely delicious!
Bazz
Beans where brill can you freeze them
Amy
Hi Barry, I'm glad you liked the beans. Yes you can freeze them but they can go a little mushy after defrosting.
Narelle
Super easy to make and yum. I added chopped parsley. Had to ise Cannelloni beans as well Thankyou
Amy
Thanks Narelle