Sometimes you get lucky and an idea for a recipe just works the first time around. These homemade baked beans are ideal for a lazy weekend morning.
The entire recipe only took 10 minutes with less than 10 ingredients. To achieve this quick cooking time I used tinned beans. I always keep some in stock, because I find it’s handy to quickly use them when cooking. For example to add kidney beans to a curry, use chickpeas (garbanzo beans) in a quick salad, or lentils in a warming lentil soup.
If using dried beans
You can also use dried beans in this recipe. If you’d like to do this, I suggest precooking the beans in water. This is because beans will take a lot longer to soften if they are added directly to a tomato base like this one. Different varieties of dried beans have different cooking times. This will depend on the method that you’re using (pre-soaking or cooking from scratch) but they’re easy to cook and taste delicious!
Other versatile ingredients
If you don’t have any kidney beans or cannellini beans in stock don’t worry, this dish would be great with other legumes also. Try it with some chickpeas, butter beans, even lentils.
Here are some other serving suggestions for homemade baked beans:
- Serve with some feta crumbled on top.
- Top with fresh coriander for an aromatic touch.
- Serve on toast alone or with some poached eggs.
- Serve on a baked potato along with some corn, spinach leaves, and grated cheese.
I hope that you’ve enjoyed this post if you try this recipe or have any questions add a comment or question below or post your baked bean creations on Instagram tagged with #eatlyproject I’d love to see them.
10 Minute Homemade Baked Beans
A hearty baked bean recipe in 10 minutes using less than 10 simple ingredients from your pantry.
- 1 dollop oil olive or vegetable oil
- 1 whole onion grated
- 800 g (1lb) tinned tomatoes
- 1 tbsp balsamic vinegar or any vinegar will do
- 420 g (15oz) kidney beans rinsed under water
- 420 g (15oz) cannellini beans or northern beans, rinsed under water
- 1 handful fresh parsley chopped (optional)
- tasty cheese grated
- salt and pepper to taste
Grab a saucepan, pop in oil and grated onion and lightly fry until golden.
Add tinned tomatoes and balsamic vinegar and bring these to a simmer. If using whole tomatoes break these up with a spoon.
Add kidney beans and cannellini beans, and cook for a few more minutes.
Just before serving, add parsley, salt, and pepper to taste.
Serve on toast with a sprinkle of cheese.