Nutritious and delicious, these homemade baked beans are made from pantry staples - onion, garlic, tomato paste, cannellini beans and stock.
I first started making these Homemade Baked Beans when I jumped on the protein bandwagon with everyone else! I originally made them for breakfast but soon discovered that these delicious beans can be served as part of a filling breakfast, lunch or dinner. Made with mostly pantry staples, they are not only easy to make but also super affordable. Skip the hidden ingredients in the supermarket variety and make your own.
For another filling breakfast, be sure to try our Skillet Sausages and Potatoes, our Egg and Ham Breakfast Muffins or our Savoury Mince on toast!
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Ingredient notes:
- Cannellini beans: A pantry staple that adds creaminess, protein, and heartiness to this simple dish.
- Tomato paste: Gives the soup a rich depth of flavour and a beautiful colour.
- Fresh Thyme: Infuses the dish with earthy, aromatic flavour; remove the stalks before serving.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Finely dice the onions and garlic. I put them in my pull-chopper and chop them together. In a glass jug, add the stock cubes and boiling water. Stir and set aside. Place a large pan on a medium heat and add the olive oil. Add the onions and garlic and sauté until the onions are soft and just starting to brown. About 10 minutes.
Add the tomato paste and fry it for a minute, mixing to combine. Pour in the prepared stock, the drained beans and the whole sprigs of thyme. Mix to combine then turn the heat up and bring to a boil. Reduce to a simmer for 45-60 minutes or until the beans have started to thicken up. Take off the heat.
If the thyme leaves haven't already come away from the stalks, gently remove them by holding one end of the thyme stalk down with a wooden spoon then pulling the other end out. Discard the stripped stalks.
Season well with salt and pepper then enjoy with hot buttered toast and/or poached eggs.
Recipe FAQs:
You can use 1-2 teaspoons of dried thyme if fresh thyme isn't available. Add it in with the tomato paste.
Serve with toasted sourdough, poached eggs or grilled bacon. You could also stir in a handful of baby spinach or cooked pasta before serving.
Yes, but you'll need to soak and cook them first. Use about 1½ cups of dried cannellini beans, soak overnight, then simmer until tender before adding to the soup.
Storage:
Store any leftover baked beans in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
These baked beans can be frozen for up to three months. Store in an airtight container in the freezer then defrost in the fridge overnight before reheating.
Top tips:
These beans can be served as a side dish for breakfast, lunch or dinner. Or serve them on toast with grated cheese on top!
To make this completely vegetarian, ensure you swap the chicken stock for vegetable stock.
If making this gluten free, make sure you use a gluten free stock such as Massels.
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Homemade Baked Beans
Nutritious and delicious, these homemade baked beans are made from pantry staples - onion, garlic, tomato paste, cannellini beans and stock.
Ingredients
- 1 Tbsp olive oil
- 1 large onion, finely diced
- 5 cloves garlic, finely diced
- 5 cups boiling water
- 3 chicken (or vegetable) stock cubes
- 75g tomato paste
- 2 x 400g can cannellini beans, drained and rinsed
- 4 sprigs fresh thyme
- Salt and pepper
Instructions
- Finely dice the onions and garlic. I put them in my pull-chopper and chop them together.
- In a glass jug, add the stock cubes and boiling water. Stir and set aside.
- Place a large pan on a medium heat and add the olive oil. Add the onions and garlic and sauté until the onions are soft and just starting to brown. About 10 minutes.
- Add the tomato paste and fry it for a minute, mixing to combine.
- Pour in the prepared stock, the drained beans and the whole sprigs of thyme.
- Mix to combine then turn the heat up and bring to a boil.
- Reduce to a simmer for 45-60 minutes or until the beans have started to thicken up. Take off the heat.
- If the thyme leaves haven’t already come away from the stalks, gently remove them by holding one end of the thyme stalk down with a wooden spoon then pulling the other end out. Discard the stripped stalks.
- Season well with salt and pepper then enjoy with hot buttered toast and/or poached eggs.
Notes
- These beans can be served as a side dish for breakfast, lunch or dinner. Or serve them on toast with grated cheese on top!
- To make this completely vegetarian, ensure you swap the chicken stock for vegetable stock.
- If making this gluten free, make sure you use a gluten free stock such as Massels.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 640mgCarbohydrates: 43gFiber: 9gSugar: 5gProtein: 17g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Olivia McGregor says
Could you make a big batch and freeze portions? My kids love baked beans for an afternoon snack before sports trainings, especially in the winter and the convenience of the can beans can’t be beaten. Unless this was already done before hand
VJ cooks says
Yes they can! If you're making them to freeze, I'd recommend doubling the recipe then freezing portions to pull out as and when required. Cook once, enjoy many times! The flavour of these baked beans is so good. Do make sure you reduce them until they flavour has developed well.