Simple Baked Beans

Now we always have a tin of Heinz Baked Beans lurking in the cupboard, but I recently discovered the pleasure of homemade baked beans. With a lot more veggies thrown in it suddenly becomes substantial enough to become a meal on it’s own. A bit of umami from the soy, a hint of vinegary sharpness, and just so much fresher tasting than it’s tinned cousin. My boys love pulses, so this has now become a regular on my freezer standby list. These are delicious in multiple ways and can be adapted any which way – I love a bit of chili heat but leave it out for the boys. Add more veg, shake up your bean selection – adapt as you please. Serve with a green salad and crusty bread, to top toast or baked potatoes with lashings of cheese, as a side to your weekend fry up, on top of a bowl of wilted greens finished with a crispy fried egg – seriously, a pot of homemade baked beans in the fridge is totally worth the effort as it will give you adaptable meals for days!


Baked Beans

This recipe is very much a guide - use any beans you have, mixing varieties makes it more interesting. Add more veg if you'd like, some greens would be nice.

Course Breakfast, Main Course, Pulses, Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 onion chopped
  • 2 ribs celery chopped
  • 1 large carrot chopped
  • 1 tbsp olive oil
  • 2 tins beans
  • 1 tin chopped tomatoes
  • 1 clove garlic minced
  • 1-2 tsp brown sugar
  • 1-2 tsp soy sauce
  • salt & pepper
  • to taste red wine vinegar


  1. Sautee the onion, celery and carrot in olive oil over low/medium heat until onions are translucent.

  2. Season with salt and pepper, add the garlic, beans, tomatoes and sugar. Let bubble on low, or bake in the oven at 150 for 30 min up to an hr.

  3. Stir in soy sauce, season with salt and pepper and add a few splashes of red wine vinegar to brighten.