Baked Beans

Baked Beans - Quirky Cooking

Baked beans on spelt toast 

Baked beans on toast makes a great breakfast, lunch, or light dinner…  Here’s a yummier, healthier version than the tinned ones, which are high in sugar and salt and who knows what else!  I keep a few tins of cannelini beans (or mixed beans) in the cupboard for quick meals like this, but if you have time, cook your own from dry beans and you’ll save money.

With this recipe you can make vegetarian baked beans, or add bacon and/or minced beef to make it more of a hearty meal.  The bacon version does taste more like the traditional ‘ham and beans’, but if you’d rather use beef, that’s nice too.
This recipe is kid-approved… I tried this recipe out on the boys and their friends, and one commented, “I didn’t know baked beans could taste so GOOD!”  Hope you like it too!
Note: You can find fine sea salt for this recipe in my online store here! 
Baked Beans
Write a review
  1. 1 onion, halved
  2. 2 - 3 whole bacon rashers, rinds removed (bacon optional)
  3. 30g olive oil
  4. 3 x 400g tins of cannelini (or mixed) beans, drained and rinsed, (or 750g cooked beans)
  5. 1 x 400g tin of crushed tomatoes
  6. 60g tomato paste
  7. 1/4 tsp mixed spice (or just a pinch of ground cloves)
  8. 2 bay leaves
  9. 20g molasses
  10. 20g Rapadura or honey
  11. 1 tsp sea salt
  12. freshly ground pepper
  13. 100g water (optional - depending how thick you want the sauce)
  1. Place onion, bacon rashers in Thermomix bowl and chop for 5 sec/speed 4.
  2. Scrape down sides with spatula, add oil, and cook 5 min/100C/speed 1.
  3. Insert butterfly, add all other ingredients, and cook 15 mins/100C/speed soft.
  4. Remove bay leaves, check seasonings, and serve with some crusty bread!
Quirky Cooking https://quirkycooking.com.au/

53 thoughts on “Baked Beans

  1. Bek says:

    Hi Jo, we made this today for a lovely winter lunch. It was a hit with all the kids. We didn’t have any molasses so just used some golden syrup instead and didn’t add any sugar. We haven’t had baked beans in over 5 years and never thought to try to make them. A new family favourite! Thank you.

  2. Emma says:

    hi jo
    i love this recipe i have made it a few times for brekky as a treat and it is yum! i sometimes use a can of chickpeas in place of 1 can of beans and also i have added some hot chorizo sausage to it with an egg… was yumm! thankyou for the great recipe

  3. alioc says:

    I just made this and my beans appear to have fallen apart! Very few whole ones in there. I’ve checked the recipe a couple of times but followed everything to the letter… what went wrong?!

    It’s still tasty though!

  4. Jo Whitton says:

    Oh dear! Okay, it will depend on how soft your beans are to start with – if the beans are really soft, cook for less time. And make sure it’s only stirring on the soft speed with the butterfly.

  5. Anonymous says:

    Just wondering how long these will last for in the fridge? I usually like to have some baked beans on hand if we have nothing else for lunch.

  6. Lesley says:

    Love it! I recently found a ‘baked bean’ recipe on the Recipe Community, but this recipe of yours looks yummy, Jo, of course!

  7. Jossie loves says:

    Yum – love homemade baked beans are the BEST!!!! We have stayed away from the gf version of the canned bbs as they have even more sugar in them than bbs with gluten. They are like a dessert – truly gross! I sometimes throw in a bit of finely chopped and cooked chorizo – yumbo! And got v fancy one day and added prawns as well as the chorizo – endless joy!

  8. Amanda says:

    what a fantastic recipe! Made this tonight to go with some baked polenta shapes for the kids – they loved it! Thanks for sharing your recipes

  9. Lynny Hailes says:

    These are cooking in the thermie as I type this Jo. It smells YUM and I am sure they will go down very well with my little man who LOVES baked beans. Thanks for the recipe. I agree with other comments, there are so many possibilities with this recipe xxx

  10. Anonymous says:

    Just made these and they are delicious and my kitchen also smells delicious. Just perfect for breakfasts.

    • QuirkyJo says:

      You could halve it, but they also freeze really well so maybe just divide into portions and freeze what you’re not using!

  11. Michelle says:

    Hi Jo
    So excited to have found your blog! I was directed here by the Thermomix lady who is giving me a demo next week here in Redlynch. My boys have been Gluten, Dairy, Corn and Soy free for about five weeks now and the cooking is really getting to me. So I am very keen to get my hands on a Thermomix and start trying some of your fabulous recipes! Michelle :o)

  12. Anonymous says:

    Delicious, but mine came out mushy too. Just read your comment about being in reverse (which isn’t stated in recipe btw). Will try again. Thought it was weird not to be in reverse but only having my TM for 2 days wasn’t willing to stray from recipe! Very yummy tho.

    • QuirkyJo says:

      You don’t usually use reverse with the butterfly, but if you’re not using the butterfly then you would need reverse! I just use the butterfly on speed soft.

  13. Gemma says:

    Just made this without the meat, absolutely delicious! Dinner in 20 minutes! Thanks so much for recipe, looking forward to trying some more!

  14. Anonymous says:

    Hi Jo, well done on another awesome recipe…and as per norm you make me get out of my old ‘way of thinking’ LOL Quick question…is there a way of keeping these eg. freezing or how long would the keep and how in fridge etc. Keep it up 🙂

  15. Tammi says:

    Gee, I wish you’d included he very important point of putting it on Reverse. I’ve ended up with a big bowl of mush and $12 worth of ingredients down the drain 🙁

    • QuirkyJo says:

      Hi Tammi – Did you use the butterfly in this step? It shouldn’t have gone mushy if it had the butterfly and was on speed soft?

  16. Cynthia says:

    O H M Y G O O D N E S S !!!! We had this for a lazy dinner with poached eggs. Absolutely delicious!!! I have always been a fan of baked beans (of the canned variety) and this recipe has ruined me forever. I will never, ever be having beans from a can EVER again. Thank you Jo for this amazing recipe (and so many others).
    PS If you’re planning on making this recipe, be sure that you’ve set your thermie on the reverse setting!

    • QuirkyJo says:

      That’s great Cynthia! I’m glad you like them so much! 🙂 Did you use the butterfly? You don’t usually need reverse with the butterfly. 🙂

  17. Niki says:

    Hi Jo
    We love your beans here and have made them many times (without the bacon), just thought I’d let you know that I only use the butterfly, not reverse. The only beans I have found to break up a little are berlotti beans, but they just make a slightly thicker sauce. Yum both ways! Keep up the good work 🙂

  18. Lakota says:

    These beans were delicious and well loved by all family members. I replaced Olive Oil with Coconut Oil and the Molasses/Rapadura with Coconut Sugar. I soaked my own beans overnight so the cooking time was well over suggested. I also just re -read the recipe and it does say ‘beans that you have pre cooked’ not ‘beans you have pre soaked’ as I read it! lol. Next time I will probably used tinned beans – delicious!

    • QuirkyJo says:

      Yes they need to be cooked before you begin! And adjust the timing of the last step depending on how soft your beans are – if they are really soft, less time.

  19. TamG says:

    I made these yesterday, but only made a 1/3 of the recipe to test it out. I tried the vegetarian version as I am testing it for a friends Christmas breakfast that we are hosting this year. Thanks so much as it is very tasty and I am sure my friends will love it.

  20. Sally says:

    What quantity of dry beans would you use for this? Could you soak dried beans overnight/24 hours in place of canned beans? I see it says an amount of cooked beans but what does that translate to in dry?

  21. Leanne Geaghan says:

    These are amazing! Just had a bowl for my lunch. Makes a lot so I guess I’ll be eating them for a while.

  22. Farrah Clinch says:

    Can I just say, OH MY GOODNESS!!! This may just be one of the best things I have ever tasted. Thank you so much for this delicious recipe. I opted for vegetarian version and swapped molasses with rice malt, coconut sugar instead of rapadura and used garam masala as the spice. Thank you, Thank you!!!!! ?

  23. Nyree says:

    Well Jo, you’ve done it again!

    I didn’t have molasses, but did have half a packet of Billingtons molasses sugar at the back of the pantry so used 40g of that instead of 20g+20g. I also put a smidge of veg stock paste in & used Navy beans that I’d soaked & cooked earlier in the week.

    My 2yo is refusing to eat them (maybe I should put some in an empty baked bean can 😉 ), although she did say “yummy” to the little bit I smudged on her lip, but the 11yo who didn’t want any is on her second big bowl.

  24. Sophie Johnston says:

    These were absolutely delicious. Next time I will definitely do it on reverse – I did have the butterfly in and estimate that about half of the beans still got significantly broken up. I also needed to add more beans – I cooked mine from dry and on reflection, 750g =/= 3 x 400g cans!

  25. Blangley says:

    These are great.. only had fresh tomato but without the water it worked great! .. might use slightly less sugar next time, but all in all delicious!

  26. Shelley says:

    My amazing husband made this tonight. We included 30 gms of golden syrup instead of the other two sweet 20gm portions and added 1/4 teaspoon of smoked paprika. Was so delish. Served with eggs, smashed avo, and grilled flatbread with cheese and moroccan seasoning. Will definitely make again.

  27. Yvonne says:

    So, I don’t have the pleasure of owning a thermomix so I just sweated out the onion and bacon for 10 min, added the tomato and spices and blitzed with a stick blender (didn’t have tomato paste) Added the beans and there you have it! Delicious Baked Beans! Thanks for another great recipe 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *