Better-Than-Tinned Baked Beans
Dairy free, Egg free, Gluten Free, Nut free, Protein rich, Vegan, Vegetarian
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.
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 swaps
Sea salt and black pepper, to taste
Flat-leaf parsley, to serve
Method
- 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.
- Add the leek and garlic and cook, stirring occasionally, for 10 minutes, until the vegetables are soft and translucent.
- 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.
- 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.
- 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.
- 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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