Baked Beans

Baked Beans
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5 from 1 vote
These Homemade Baked Beans are a comforting side dish with a subtle smokey flavour. They are lower in salt and sugar than the commercial beans available, making them perfect for young children.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: baked, beans
Servings: 3 servings
Calories: 171 kcal


  • 1 tbsp Olive oil
  • 2 cloves Garlic minced
  • 1 – 2 tsp Spanish Smoked Paprika
  • 300 g 1 1/3 cups Passata
  • 1 tbsp Tomato Puree Tomato Paste
  • 60 ml 1/4 cup Chicken / Vegetable Stock
  • 300 g 10.5oz Can Haricot (Navy) beans drained weight 195g/ 6.8oz


  • Heat oil in a sauce pan over a medium heat.
  • Add the garlic and allow to sizzle but be careful not to burn.
  • Reduce heat to low, add the smoked paprika and stir.
  • Add the passata, puree and stock and then simmer for around 20 mins (until the sharp taste of tomato has gone and the sauce has thickened.)
  • Add the beans and simmer for a further 10 mins.
  • Season to taste


 1. SMOKED PAPRIKA – Don’t be tempted to substitute this with a different paprika, it won’t taste the same.
 2. CHICKEN / VEGETABLE STOCK – Use homemade or very low salt stock if cooking for a baby / young child. You can also miss it out if you prefer.
 3. BEANS – If you can not find canned haricot/navy beans then you can replace them with cannellini or butter beans. Alternatively, you can buy dried navy beans but you will need to pre-soak and cook before using in this recipe.
 4. TASTE & SEASON – You may find you will want to balance out the flavour of the sauce (depending on the passata used) with a little salt and sugar. Start with a pinch and adjust to taste. (Do not add salt and sugar if cooking for a baby / young toddler)