Best Baked Beans
Dairy free, Egg free, Gluten Free, Nut free, Protein rich, Soy free, Vegan, Vegetarian
About the recipe
These nourishing, savoury baked beans are perfect for toddlers, older kids and grown-ups alike. Easy to batch cook and freezer-friendly too!
Recipe from our friends at Gather.Ed Community from their Rise and Thrive Program.
There’s just something so hearty and grounding about a warm bowl of baked beans—and once you try these homemade Best Baked Beans, you might never reach for the canned ones again.
Made with pantry staples and gently spiced for little tastebuds, this recipe is easy to tweak depending on what beans you have at home. It’s also rich in protein and fibre, and makes an ideal breakfast or lunch for little ones learning to love savoury flavours early on.
We love starting the day with a savoury meal—it sets up more balanced energy, fewer cravings, and better blood sugar regulation throughout the day. These beans are also incredibly versatile, working beautifully alongside eggs, avocado, roast veggies or even spread on toast fingers for babies.
You can keep them vegetarian or switch the stock depending on your needs. Either way, they’re nourishing, budget-friendly, and delicious.
Age suitable:
Suitable from 8 months+
For younger babies, mash the beans gently or blend into a thick purée. For toddlers, serve whole or lightly mashed on toast fingers or as a protein-rich side.
Serving suggestions:
With eggs cooked your way
With avocado and a squeeze of lemon
Served alongside greens—fresh or sautéed
With labneh, feta, or goat cheese
On sourdough or a high-protein sprouted grain toast
Topped with sautéed mushrooms or leftover roast veg
With bacon or cooked salmon/trout for added protein
Storage tips:
Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in individual portions for up to 3 months. Defrost overnight and reheat gently on the stove or in the microwave.
Ingredients
Olive oil for sautéing
1/2 brown onion, finely diced
2 garlic cloves, minced
1 x 400g tin crushed tomatoes
1 x 400g tin cannellini or butter beans, drained
1 x 400g tin kidney beans (or use a second tin of white beans if preferred)
2 teaspoons Worcestershire sauce* (see notes)
1/2 teaspoon dried thyme (or 1 tsp fresh)
1/2 teaspoon mild curry powder
1/2–3/4 cup chicken stock or broth (or more for a thinner consistency) (see notes for vegetarian option).
Salt and pepper to taste
Method
Heat olive oil in a pan over medium heat. Add the onion and cook gently until softened and translucent.
Stir in the garlic and curry powder and cook until fragrant.
Add the crushed tomatoes, drained beans, chicken stock, Worcestershire sauce, thyme, salt (if using), and cracked black pepper to taste.
Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the sauce thickens to your liking.
Taste and adjust seasoning as needed.
Vegan – Use veggie stock instead of chicken broth
No Worcestershire Sauce? – Mix 1.5 tsp coconut sugar, 1 tsp tamari or soy, 1 tsp apple cider vinegar, and 1/4 tsp allspice
No stock? – Use a spoon of tomato paste mixed with water
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