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 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 - 2 teaspoon Spanish Smoked Paprika * See Notes
- 300g (1 â…“ cups) Passata
- 1 tablespoon Tomato Puree (Tomato Paste)
- 60ml (¼ 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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Nutritional facts
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.