Ultimate homemade baked beans

Serves: 2 and a main, 4 as a side

Prep Time: 1hr 30 mins


  • 1 red onion, chop the onion in half and then slice so you have strings/ribbons
  • 1 large carrot, chopped horizontally
  • 1 cloves of garlic, slices
  • ½ fresh red chilli, finely sliced
  • olive oil
  • ½ tsp smoked paprika
  • ½ tsp cumin seeds
  • ½ tsp dried chilli flakes
  • 1 x 400 g tin of mixed beans, any kind of beans are fine so pick your favourite!
  • 500g passata
  • ½ tsp dried rosemary

So I’ve BEAN thinking about this recipe for a while.

I know we’re all trying to cut back and slim down for what is left of the summer.

I’m sure you’ve read the philosophy section of my website and you’re desperate for more healthy recipes to help you on your way.

You’re probably looking for something comforting, filling and totally delicious… Well voilà! These homemade baked beans are the perfect meal for this weather. Warm and filling but not heavy. Have them on top of rye bread with a poached egg for breakfast, or with a sweat potato and a dollop of yoghurt for lunch or dinner. They also make a rockin side dish for any barbecue, so why not take some along to your next one as a gift? Cheaper then a bottle of pimms and much better for you.


  1. Preheat the oven to 180°C.
  2. Chop up your onions, garlic, chilli and carrots. Put all these into a roasting dish.
  3. Cover with a glug of oil, the smoked paprika, cumin seeds and chilli flakes, and then stir. Cook for 20 minutes, or until softened, stirring if needed.
  4. When the vegetables are cooked, add in the drained beans, rosemary and passata (add a splash of water to the empty passata carton, swirl it around and pour this in too) then give everything a good stir. Place the dish back in the oven for around 1 hour, until the mixture has reduced down. You may need to add a splash or two of water to loosen, if needed.
  5. Remove from the oven, and serve!

Ultimate homemade baked beans 1Ultimate homemade baked beans

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