This homemade baked beans recipe is nothing like the old canned baked beans you had at school camp! They are packed with flavour (and bacon!) and are absolutely delicious. We love to serve our homemade baked beans alongside a fried egg for a filling and tasty breakfast. This homemade baked beans recipe is pretty easy to make and uses affordable ingredients from your pantry. Give it a try today!
What can you serve with homemade baked beans?
These homemade baked beans are a great protein source to add to your breakfast at 15g of protein per serve. They are very versatile and not only a breakfast food, but they can also be eaten any time of the day. If we are having these baked beans as part of our protein-packed breakfast, here are some of our favourite serving suggestions;
- Baked beans on a slice of sourdough toast with some grated cheese.
- Top the baked beans with a dollop of Greek yoghurt on top.
- Homemade baked beans with some fried or scrambled eggs.
- Serve a side of cottage cheese alongside your homemade baked beans.
What beans should you use in your homemade baked beans?
In this homemade baked beans recipe, we like to use a combination of different beans for a variety of textures and flavours. Canned beans are easily accessible at major supermarkets and are very affordable. In this recipe, we like to use a combination of black beans, cannellini beans and red kidney beans. You can use whatever you have in the pantry or you prefer.
Some good canned bean options are;
- Red kidney beans
- Borlotti beans
- Cannellini beans (Navy)
- Pinto beans
- Black beans
- Butter beans (Lima)
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- Passata is readily available in Australian supermarkets, but can be harder to find in the US. It is 100% pureed and strained tomatoes and has a smooth consistency. In the US, tomato puree would be a good substitute.
- These homemade baked beans are a great meal prep option as they keep well in the fridge or freezer. We like to portion them up into 1 or 2 serves per container to store. You can then easily reheat them in the microwave or on the stovetop.
- We used a variety of beans in this recipe, but you can use whatever beans you prefer or have on hand. We liked the combination of red kidney beans, black beans and cannellini beans.
- You can serve your homemade baked beans on toast, with eggs or with some cheese.
- We like to add some chipotle chilli powder to these baked beans for some added heat. You could also add chilli flakes, hot sauce or tabasco sauce if you like.
Make it low carb
- For a lower carb option, use all black beans or black soybeans (if you can find them!) as they are the lowest carb beans. Also, you could eat half a serving of these homemade baked beans with a few eggs for a delicious and filling low-carb breakfast.
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Homemade Baked Beans Recipe
If you haven’t tried making homemade baked beans, this is a sign that you should. We love to make a batch of homemade baked beans to add to eggs for a delicious and filling breakfast during the week. They store well in the fridge or freezer and you can easily reheat them in the microwave or in a saucepan. In this recipe we used canned beans as they are a great source of affordable protein and also perfect for vegetarians.
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- Preheat your oven to 180C/350F.
- Heat a large oven-proof pan over medium heat and add the oil.
- Add the onion, bacon, thyme stalks, salt & pepper. Cook for 10 minutes to render the fat from the bacon and soften the onions. Stir occasionally.
- Remove the thyme stalks, leaving any leaves behind. Discard the stalks.
- Add the tomato paste and garlic and cook for 1-2 minutes to release the flavour, stirring.
- Add the passata, paprika, Worcestershire sauce and beans and stir to combine.
- Transfer to the oven and bake for 20 minutes. If you pan is not oven-proof, transfer to an oven-safe dish first.
- Remove from the oven and it is ready to serve. We live to serve it with a fried egg or some cottage cheese to boost the protein even more.