I must admit, I do like the commercially canned and pre-made baked beans, but my skinny jeans and I are not fans of the high sugar content often found in even the organic varieties.
I would make them myself but I’m usually too busy
cleaning up the mess I’ve made blending with my Vitamix in the mornings, so I get really excited when I go out to brunch and the restaurant or café can pull off an impressive home-made beans.
Or when my lovebug spontaneously offers to cook brunch and whips up this easy, healthy, super fast, bean recipe!
Beans are packed with protein, iron, B vitamins and fibre, and using teeny tomatoes in this recipe sweetens the deal without any need for additional sweeteners (or bigger jeans).
Hurray for lovebugs saving the day! xx
Easy, Healthy, Home-Made Baked Beans
- Splash of coconut oil optional
- 1 small brown onion peeled and diced
- 1 cup crushed or sieved tomatoes from a jar
- 1 cup cherry or grape tomatoes halved
- 1/4 cup semi-dried tomatoes or more cherry tomatoes
- 400 g/14oz can Borlotti beans or your favourite beans, drained and rinsed
- 1 tsp dried cumin
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp dried cayenne pepper
- Sea salt & cracked black pepper
- Heat oil (or a splash of water) in a pan over medium heat.
- Add onions and cook, stirring, until onions are translucent.
- Add tomatoes and simmer for a few minutes to release their sweetness.
- Add beans, herbs and spices and continue to simmer for 10 more minutes.
- Taste and season with sea salt and freshly cracked pepper.
- Serve on toast or fresh crusty bread, and enjoy!
30 Comments on Easy, Healthy, Home-Made Baked Beans
2Pingbacks & Trackbacks on Easy, Healthy, Home-Made Baked Beans
[…] the beans I took this recipe from Vegan Sparkles as the starting point, but I skipped the sundried tomatoes, used 2 x 400g tins tomatoes, 2 x 400g […]
[…] 2. Homemade Baked Beans. Beans over toast? Nice little brunch. Photo credit goes to Rebecca from Vegan Sparkles. […]
BeckySeptember 11, 2013 at 9:39 pm (10 years ago)
Yum! These look really fresh and tasty! I love home made baked beans! 🙂
* Vegan Sparkles *September 17, 2013 at 7:43 pm (10 years ago)
They’re the best, aren’t they! Brunch rocks. 🙂
ToraNovember 11, 2013 at 7:51 am (9 years ago)
I love home made beans. So yummy! I sometime make it as my snacks lol
* Vegan Sparkles *November 11, 2013 at 1:02 pm (9 years ago)
hehe, ain’t nothing wrong with that in my book, Tora. 🙂
KGNovember 24, 2013 at 12:19 pm (9 years ago)
This is a cracking recipe! I added grated carrot and molasses to mine, I’m eating it as I type! Thanks!
* Vegan Sparkles *November 25, 2013 at 10:33 am (9 years ago)
Oh I’m so glad to hear you love it, KG. The carrot and molasses additions sound scrumptious!
LizaNovember 30, 2013 at 1:27 pm (9 years ago)
Have been craving some good, home made beans for a while now and I was not disappointed! Tasted beautiful, the thyme added so much flavour! Thanks for the recipe
* Vegan Sparkles *December 2, 2013 at 11:15 am (9 years ago)
Oh my pleasure, Liza. I’m so glad you enjoyed them. 🙂
PhilNovember 30, 2013 at 10:56 pm (9 years ago)
making these now! great recipe, thanks!
I love beans but hate refined sugars! what I may do next time is blend a couple of dates into it however they are looking good at the moment.
* Vegan Sparkles *December 2, 2013 at 11:15 am (9 years ago)
Oooh, dates would add a lovely thickness to the sauce too.
WilmaFebruary 25, 2014 at 11:40 am (9 years ago)
Hi, was looking for a recipe for home made beans, so I am eager to give this a go. Thanks for sharing the recipe. I don’t like the refined sugar either, I gave it away about 7 months ago, along with soft drinks etc, and I have lost around 17 Kgms. So keen to maintain my weight with all healthly recipes.
Vegan SparklesFebruary 28, 2014 at 11:32 am (9 years ago)
Wow, Wilma! What a fantastic weight loss. Incredible how much sugar plays a part, huh? Wishing you a very happy, healthy future. 🙂 xx
AndrewMarch 3, 2014 at 5:53 pm (9 years ago)
Thanks for the recipe, they are great,I don’t think I will be able to go back tinned beans again.
Vegan SparklesMarch 6, 2014 at 3:45 pm (9 years ago)
My pleasure, Andew. Yep, farewell old, tinned beans! 🙂
megApril 3, 2014 at 7:34 am (9 years ago)
Hi there how long will the beans last for?
Vegan SparklesApril 3, 2014 at 11:40 am (9 years ago)
Up to about 3 or 4 days in the fridge, Meg (although we can never make them last that long!). 🙂 x
animalactionistOctober 9, 2014 at 11:17 am (8 years ago)
Made this today and they were delicious! I swapped out dehydrated tomatoes in place of the semi sundried, only half an onion, and added 2 fresh dates as suggested by another poster. Wow! Fantastic! I served up on a single serve raw almond pulp pizza base spread with vegan spreadable cheeze. Turned out fabulous! Thank you my little sparkly breakfast saver! ❤️
Vegan SparklesOctober 12, 2014 at 7:45 am (8 years ago)
haha, ohhh my pleasure! Those substitutions sound amazing! I’m going to try it your way too. 🙂 x
SoniaJanuary 14, 2015 at 9:56 am (8 years ago)
Hi. Do you think it would be ok to make batches of the baked beans to freeze. I just want to be able to have the convenience of getting a portion out of the freezer instead of having to keep the horrible sugar and E number laden canned versions in the pantry!
Also would prefer to use dried beans so that they are completey free of any added sugar/salt that you find in canned beans, can I do that?
Vegan SparklesJanuary 30, 2015 at 8:24 am (8 years ago)
I haven’t tried freezing them, but I can’t imagine it would be a problem, Sonia. I use organic canned beans – free of all nasties – but yes, you could definitely start with dried beans. Just soak and cook them first, as you normally would. 🙂 x
EmmaJanuary 30, 2015 at 6:13 am (8 years ago)
Hi these look great just wondering if i could make them in advanced and freeze them maybe? would they hold up and how long would they last in the fridge for? thanks i can’t wait to try this recipe 🙂
Vegan SparklesJanuary 30, 2015 at 8:22 am (8 years ago)
I haven’t tried freezing them, Emma, but I don’t imagine it would be a problem. Otherwise, they’ll keep in the fridge for 3 days (if you can make them last that long!) 🙂 x
KateApril 7, 2015 at 7:27 pm (8 years ago)
Made these today and they were a big hit !! YUM YUM 🙂
Vegan SparklesApril 8, 2015 at 5:34 pm (8 years ago)
So happy to hear it, Kate! 🙂 x
DonnaJuly 9, 2015 at 1:57 pm (8 years ago)
Love these home made baked beans. I add a teaspoon of balsamic vinegar – really highlights the tomatoes and herbs. I use a dried bay leaf and fresh herbs, including basil, just because I have them growing in the vegie patch. 🙂 Soooo many flavour variations when herbs are introduced to simple dishes like this, thanks for sharing
Vegan SparklesJuly 10, 2015 at 1:31 pm (8 years ago)
How good are fresh herbs, Donna! I love balsamic too, so I’ll give that combo a try, YUM. 🙂 x
ChrisJuly 27, 2015 at 7:34 pm (8 years ago)
Found your recipe after seeing how much sugar is in canned baked beans. The kids love them and reckon they’re so much better than the canned ones. I like the recipe just as it is, with maybe a little less of the cayenne. It’s got some kick!!
Vegan SparklesJuly 28, 2015 at 11:53 am (8 years ago)
haha, yes, it does have some kick, indeed. Great for waking up! 🙂 I’m so pleased to hear that you and your family love them as much as we do, Chris! x