Home-style baked beans

Written by Guest post on Wednesday, 08 June 2022.
Tagged: fish, healthy cooking, healthy eating, nutrition, vegetables

  • Ready In: 35 minutes
  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Serves: 4
Home-style baked beans

This meal keeps really well. Prepare the beans in advance then reheat later for a quick weeknight option. This is also a good recipe to add some “hidden” veg to tempt those fussy eaters. Try grating a carrot or zucchini in with the beans.


  • 1 tablespoon olive oil
  • 1 onion, peeled and diced
  • 2 cloves garlic, grated or crushed
  • 200 g punnet cherry tomatoes, halved
  • 1 cup salt-reduced vegetable stock
  • 1 cup tomato passata
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 x 400 g can butter beans, drained and rinsed
  • 1 cup (about 50 g) baby spinach leaves
  • 1 loaf crusty bread (sourdough wholemeal or rye)

Nutrition per serve

1 serve of beans (including 1 slice bread) = 880 kJ (210 Cal), 9 g protein, 6 g fat (including 2 g saturated fat), 28 g carbohydrate (including 8 g sugars), 6 g fibre, 173 mg sodium.

Read our nutrition rating system


  1. Preheat the oven to 180°
  2. Heat oil in a large heavy-based frying pan over medium heat. Add onion and garlic, then stir for 2–3 minutes or until the onion has softened.
  3. Add halved cherry tomatoes and cook for a further 1–2 minutes.
  4. Add stock, passata, Worcestershire sauce and paprika. Bring mixture to the boil.
  5. Add drained beans and cook for a further 2 minutes, stirring frequently.
  6. Transfer to an ovenproof dish and bake for 20 minutes or until the liquid has reduced and sauce has thickened.
  7. Remove from the oven and stir through spinach to wilt.
  8. Serve with slices of crusty bread.


  • Serve with a poached egg on top for extra protein.
  • If you don’t have smoked paprika, just use regular paprika.


Recipe created by Helena Dowdall. You’ll find more of Helena’s work at her website.