Homemade baked beans

These rustic baked beans are a step up from the store-bought varieties in both flavour and nutrition. Try them on jacket potatoes for an easy lunch or supper or with wholegrain toast for a hearty breakfast or brunch.

A white plate on a wooden table contains two slices of sourdough bread, toasted, and topped with a rich, cooked tomatoes and bean mixture. The whole meal has been liberally sprinkled with chopped parsley.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEBreakfast
TIME TO MAKE45 - 1 hour
MEAL TYPEBreakfast

Find more great recipes and view nutritional information for this recipe on our website.

Method:

  1. Heat the oil in a medium-sized pot over a medium heat and cook the onion until soft.
  1. Add the garlic and cook for a further minute.
  1. Add the tomatoes, paprika and beans and continue to cook for approximately 20 minutes or until the sauce has thickened.

Tips:

  • Add an egg for a more filling meal.
  • Herbs such as chives, basil and parsley are great additions.
  • 1 tbsp
    oil
  • 1 
    onion, finely chopped
  • 2 cloves
    garlic, crushed
  • 1 x 400g can 
    chopped tomatoes
  • 1 tbsp
    smoked paprika
  • 2 x 400g cans 
    cannellini or butter beans, drained and rinsed
  • ¼ cup
    chopped fresh herbs (optional)
Per serve
  • Energy
    804kJ
  • Total Fat
    4.0g
  • Saturated Fat
    0.3g
  • Total Carbohydrate
    32.6g
  • Sugars
    6.5g
  • Dietary Fibre
    9.2g
  • Protein
    9.9g
  • Sodium
    16mg