Homemade Baked Beans

roasted tomato baked beans with olive oil toast.

Rich smoky baked beans with roasted tomatoes, herbs and golden sourdough for a comforting, café-style breakfast or brunch.

Serves 2 · Time: 10 mins · ~550 calories per serve · ~22g protein per serve

For the Baked Beans

• 1 tbsp olive oil
• 1 small brown onion or shallot, finely diced
• 2 garlic cloves, chopped
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 x 400g tin cannellini beans or butter beans, drained and rinsed
• 1 x 400g tin crushed tomatoes
• 1 tbsp maple syrup or brown sugar
• 1 tbsp balsamic vinegar
• Salt and black pepper

For the Roasted Tomatoes

• 200g cherry tomatoes or truss tomatoes
• 1 tsp olive oil
• Salt and black pepper

To Serve

• 2-4 slices sourdough or crusty bread
• Extra virgin olive oil
• Fresh parsley or basil
• Chilli flakes, optional

Method

1. Preheat the oven to 200°C. Place the cherry tomatoes on a small baking tray, drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes, or until blistered, soft and slightly caramelised.
2. Meanwhile, heat the olive oil in a pan over medium heat. Add the onion and cook for 3-4 minutes, until softened. Add the garlic, tomato paste, smoked paprika and oregano, then cook for another minute until fragrant.
3. Stir in the beans, crushed tomatoes, maple syrup and vinegar. Season with salt and pepper, then simmer gently for 15-20 minutes, stirring occasionally, until thick, glossy and rich. Add a splash of water if the sauce becomes too thick.
4. Toast or grill the bread until golden and crisp. Drizzle generously with extra virgin olive oil.
5. Spoon the baked beans into bowls and top with the roasted tomatoes. Finish with herbs, black pepper and chilli flakes if using. Serve with the olive oil toast on the side for scooping.

Swap out the toast to make this recipe gluten free.