Homemade Baked Beans

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Nutritious and delicious, these homemade baked beans are made from pantry staples - onion, garlic, tomato paste, cannellini beans and stock.

A bowl of baked beans in tomato sauce garnished with a sprig of thyme, next to a pot of beans on a wooden table with a fork and garlic cloves nearby.

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 I originally made them for breakfast but soon discovered that these delicious beans can be served as part of a filling breakfast, lunch or dinner.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 or Egg and Ham Breakfast Muffins.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
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Homemade Baked Beans

Ingredient notes:

A bottle of olive oil, two cans of cannellini beans, an onion, a garlic bulb, a tube of tomato paste, thyme sprigs, and four vegetable stock cubes on a wooden surface.

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.

Chopped white onion and peeled garlic cloves on a wooden cutting board.

Finely chopped onions sautéing in a white pan, starting to turn translucent with slight browning at the edges.

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.

Chopped onions and tomato paste sautéing in a pan with yellow spices sprinkled on top.

A pot of white beans in tomato sauce with sprigs of fresh thyme on top.

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.

Close-up of a pot of baked beans in a thick, reddish-brown sauce being stirred with a spoon.

Close-up of a pot of thick, brown chili with beans, showing a wooden spoon and a strand of melted cheese on the surface.

Season well with salt and pepper then enjoy with hot buttered toast and/or poached eggs.

A pot of cooked baked beans in a red sauce with sprigs of thyme on top, and a wooden spoon resting inside the pot. Garlic and a cloth are nearby on a wooden table.

Recipe FAQs:

What can I use instead of fresh thyme?

You can use 1-2 teaspoons of dried thyme if fresh thyme isn't available. Add it in with the tomato paste.

What can I serve my baked beans with?

Serve with toasted sourdough, poached eggs or grilled bacon. You could also stir in a handful of baby spinach or cooked pasta before serving.

Can I use dried beans instead of canned?

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

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

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: 1
Amount 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