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
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 🙂