I just absolutely love homemade baked beans. They’re so much more rustic and full of flavour than the tinned ones.
Many baked bean recipes I’ve seen (and tried) can get a little too complicated. Chop some garlic here, dice an onion there…beans on toast is supposed to be quick!
So I’ve tried to keep my recipe as simple as possible, to be closer to your classic tin of Heinz in that you can pretty much chuck the ingredients in a pan and go. Though I’ve used haricot beans here, you can sub any beans you have to hand.
I originally made this recipe for the GO Outdoors Camping Cookbook 2017, which focused on healthy, simple recipes one could make whilst camping.
However, I believe these healthy homemade baked beans are just as suited to a lazy Sunday brunch spent relaxing in bed.
Healthy Baked Beans on Toast
- 300g haricot (or other) beans
- 200g tinned chopped tomatoes or passata
- 2 tbsp vegan-friendly Worcestershire sauce
- 2 tsp date syrup or maple syrup
- Pinch paprika
- Salt and pepper, to taste
- Sourdough of choice, to serve
- Optional: spinach, to garnish
- If using chopped tomatoes, blend them first in a blender until smooth. Feel free to keep them as they are if you want the sauce to be chunky.
- Place the beans and tomatoes/passata in the saucepan and heat on a medium heat until hot.
- Add the Worcestershire sauce, sweetener of choice and paprika and stir well.
- Heat through for another 2 minutes to allow the flavours to deepen. Season with salt and pepper.
- Serve the beans atop toasted slices of sourdough and garnish with spinach and a good grind of black pepper.