Homemade Baked Beans

By Jen Booker

November 26, 2016

  • Prep: 5 mins
  • Cook: 30 mins
  • Yields: 4


400g can ready to eat haricot or cannellini beans

3 tbsp extra-virgin olive oil

2 red onions, finely chopped

2 garlic cloves, finely chopped

400g can chopped tomatoes

2 tbsp dark muscovado sugar

3 tbsp cider vinegar

2 tbsp tomato puree


1Heat the oil in a large saucepan over a medium heat, add the onions and cook for 6-8 minutes.

2Stir in the garlic, tomatoes, sugar, vinegar and 200ml water, 2 tbsp tomato puree, then tip in the beans.

3Bring to the boil and cook bubbling for 30 mins, stirring occasionally, until you have a thick sauce and tender beans. Serve the beans as a side for your breakfast or a main on toast!


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