Baked Beans

These beans aren’t baked at all but this is a quick and easy recipe, once your beans are cooked, to make your own much loved staple. So much tastier and healthier than the tinned variety.

I made triple the quantity so I could freeze some and saved the bean cooking liquor to use as stock for a delicious soup.

(W) – Ingredients available from Weigh Ahead

  • 1 tbsp of oil (W)
  • 1/2 onion, finely diced
  • 2 garlic cloves, minced
  • 1 tbsp of tomato purée (W)
  • 1/2 tsp smoked paprika (W)
  • 1/4 tsp dried thyme (W)
  • 1 tbsp of brown sugar (W)
  • 1 tbsp of soy sauce (W)
  • 175g dried Haricot beans soaked overnight (W)
  • 1 tin chopped tomatoes blended or passata (W)
  • black pepper (W)


  1. First cook the beans by covering in water with 1 onion halved and 2 bay leaves.
  2. Bring to the boil and then turn the heat down and simmer for approx. 1 hour or until the beans are cooked.
  3. Heat the oil in a saucepan and add the onion and garlic.
  4. Cook over a medium heat for 5 minutes until soft and translucent.
  5. Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for a couple more minutes.
  6. Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little.
  7. Season generously with black pepper – you probably won’t need salt because of the soy sauce, but add it if you think it needs it.
  8. Serve warm on toast