Better-Than-Tinned Baked Beans

Better-Than-Tinned Baked Beans

Age suitable:
8 months +
Servings:
4 adults

Dairy free, Egg free, Gluten Free, Nut free, Protein rich, Vegan, Vegetarian

5 stars

About the recipe

There’s something so comforting about a pot of homemade baked beans simmering away. Full of nourishing whole food ingredients, packed with protein and fibre to help keep little tummies full and energised. They’re also a great make-ahead option, perfect for busy mornings when you want something warming and hearty in minutes because they keep in the fridge for a few days to easily reheat, and they freeze well too.

This is a recipe from our book Toddler to Table – if you like the style of this one, you’ll find 100+ more in that book – with recipes to suit the whole family.

Notes for Serving BLW or Puree:

For baby-led weaning, mash the beans lightly with a fork. For puree, blend with a little water, bone broth, or stock until smooth.

Serving Suggestions:

Serve warm on sourdough or wholegrain toast, spooned over baked potatoes, alongside eggs for breakfast, or as a side to sausages, rissoles, or grilled chicken. They’re also great added to lunchboxes in a thermos for older kids. Add a dollop of labneh for an elite breakfast!

Storage for Freezer and Fridge:

Store in an airtight container in the fridge for up to 3 days. Freeze in small portions for up to 6 months. Defrost overnight in the fridge or gently reheat from frozen in a saucepan with a splash of water or broth.

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Ingredients

1 TBSP ghee or olive oil

110 grams chorizo or 3 rashers bacon roughly chopped (optional)

1/2 leek trimmed, washed, finely sliced

2 cloves garlic minced

1 TBSP smoked paprika

1 tsp ground cumin

1 tsp fennel seeds

800 grams tins mixed beans (adzuki or cannellini also work) drained and rinsed

500 ml passata

250 ml Bone Broth Beef or Chicken or sub for stock

2 TBSP molasses see notes for swapsSea salt and black pepper, to tasteFlat-leaf parsley, to serve

Method

  1. Heat the ghee in a large saucepan over medium heat. Add the chorizo or bacon (if using), stirring regularly until browned and caramelised, about 3–4 minutes.
  2. Add the leek and garlic and cook, stirring occasionally, for 10 minutes, until the vegetables are soft and translucent.
  3. Add the paprika, cumin and fennel seeds and stir through for 1 minute, until fragrant. Deglaze the pan with a splash of the bone broth.
  4. Add the beans, passata, rest of the bone broth and molasses. Stir well and bring to the boil, then reduce heat to low to reach a slow simmer.
  5. Cover with a lid and let the mixture bubble away for 1 hour, or until thick and delicious, stirring occasionally and adding a splash of water if the mixture gets too thick and is burning on the bottom.
  6. Season to taste with salt and pepper and garnish with chopped parsley to serve.

Ingredient Swaps:

Dairy-free: Swap ghee for olive oil or coconut oil.

Plant-based: Omit chorizo or bacon, replace bone broth with vegetable stock or water.

Beans: Use tinned beans or dried beans that have been soaked and cooked (approx. 550 g cooked).

Molasses: Swap for maple syrup or honey, adding a splash of Worcestershire sauce or balsamic vinegar for depth if not using molasses.

Leek: Swap for 1 small brown onion.

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