Homemade Baked Beans

Baked beans are one of those easy-peasy, grab-on-the-go meals that pretty much everyone loves. My little nephews like to eat their baked beans cold out of the tin. Me, on the other hand, well I like my baked beans hot and poured on top of toast …. or hot with toast soldiers on the side! However, you like yours, theres no denying that baked beans make for a super quick and simple meal!

Homemade Baked Beans
The other day I was checking out what was in my pantry (as you do) and decided that I really needed to use up a can of diced tomatoes and some cannellini beans that had been hiding out at the back of the cupboard for a while. And really, how hard could it be to make my own homemade baked beans? Well luckily it turned out that it wasn’t hard at all!

Homemade Baked Beans  It pretty much involved adding some some bacon, vegetables and spices to the tomatoes and beans! And so after very little time and effort, we ended up with a very, very tasty dinner. These would also make a great breakfast or brunch… really they would be perfect anytime of the day! If you are vegetarian then just leave out the bacon and you have an easy, meat-free meal!

Homemade Baked Beans

Boston Baked Beans

Homemade Baked Beans.... totally delicious and packed with vegetables!
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Course: Brunch
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Bake Play Smile

Ingredients

  • 1 tsp olive oil
  • 100 g bacon or pancetta, chopped
  • 1 brown onion chopped
  • 1 garlic clove crushed
  • 1 stick of celery chopped
  • 1 green capsicum and seeds removed, chopped
  • 1/4 cup brown sugar firmly packed
  • 400 g tin chopped tomatoes
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp Chinese five spice
  • 2 X 400g tins cannellini beans drained and rinsed
  • salt and pepper to taste

Instructions

  • Cook the bacon in a frying pan for approximately 5 minutes or until crispy.
  • Add onion, garlic, celery and capsicum and stir continuously until vegetables have softened (but not browned).
  • Add the brown sugar, tomatoes and spices.
  • Simmer for approximately 10 minutes or until the mixture has started to thicken.
  • Add the cannellini beans and season with salt and pepper.
  • Stir carefully for a minute or until beans are heated through.
  • Serve with hot buttered toast!
  • Thermomix Instructions:
  • Chop the bacon in the thermomix bowl on speed 6 for 2 seconds.
  • Add the olive oil.
  • Cook at 80 degrees, reverse speed 2 for 4 minutes.
  • Pour into a bowl and set aside.
  • Add onion, garlic, celery and capsicum to the thermomix bowl and chop on speed 6 for 3 seconds.
  • Add bacon back into the bowl.
  • Cook at 80 degrees, reverse speed 2 for 4 minutes.
  • Add the brown sugar, tomatoes and spices.
  • Cook at 100 degrees, reverse speed 2 for 10 minutes.
  • Add the cannellini beans and season with salt and pepper.
  • Mix on reverse speed 1 for 1 minute.
  • Serve with hot buttered toast!

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Dzintra
Guest

Lucy this is fantastic…thank you so much…I have been wanting to make Baked Beans and I have a can cupboard just for this! I’m definitely going to try it!

Gourmet Getaways
Guest

I like my baked beans hot, too. And the way you prepared it with those ingredients, baked beans never looked more interesting! Thanks for sharing.

Julie
Gourmet Getaways

Lizzy - Muddle-Headed Mamma
Guest

We love baked beans over here too and your recipe looks so warming for this time of year with the change in the seasons. I wouldn’t have thought to add brown sugar. I’ll definitely have to give that a go. Does it do something in particular? I was taught to add a tablespoon of white sugar to bolognese sauce to take the acid taste out of the tomato. Is the brown sugar because of the tomatoes?

Carolyn @ Champagne Cartel
Guest

I’m a BIG fan of this kind of meal – love anything with beans and tomatoes (I’m making minestrone tonight – yum!). I make a Spanish version of this with chorizo and paprika which is really delicious. Not exactly sure of its latin credentials but in my house the dish is called Spanish Blah-Blah. Everyone loves it.