Homemade Baked Beans? YES, PLEASE!!



These home-made baked beans are delicious! We can’t get enough of them in this house and I’m sharing the recipes left right and centre! Thank you, Rebecca Weller from Vegansparkles!

I’m not vegan so I’ve gone as far as adding an extra can of diced tomatoes and cracking a couple of eggs into wells and letting them cook sunny side up for a little Middle-Eastern breakfast twist. If I have some left over red capsicum I also add that in there, too. Yum!

Oh, and I use a can of 4-bean mix instead of the borlotti beans.

Her recipe is here! Otherwise I’ve modified it to mine below.

  • Splash of olive oil
  • 1 small brown onion, peeled and diced
  • 1 400g can of diced tomatoes
  • 1 cup diced fresh tomatoes of choice
  • ¼ cup semi-dried tomatoes (or more tomatoes)
  • 400g/14oz can Borlotti beans (or your favourite beans), drained and rinsed
  • 1 tsp dried cumin
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • cracked black pepper

Add oil and onion, cook until onion translucent. Add all tomatoes and cook until heated through. Add beans and spices, cook until heated through. Serve.


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