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.

Why This Homemade Baked Beans Recipe Works

This homemade baked beans recipe works because it swaps out canned sauce for a quick, from-scratch base of roasted tomatoes, garlic and smoked paprika. The result is deeper, smokier flavour than store-bought, but it still comes together in about 10 minutes thanks to good-quality tinned beans. Piled onto golden sourdough toast, it’s a comforting café-style breakfast you can easily make at home.

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.

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• Buckwheat Salmon Pancakes
• Whipped Goats Cheese Toast w/ figs & pistachio crumbs
• Çılbır Turkish Eggs

Tips for the Best Homemade Baked Beans

• Use fresh cherry or roma tomatoes and roast them until blistered for the deepest flavour.
• Don’t skip the smoked paprika, it’s what gives these beans their signature smoky depth.
• Simmer the sauce until it thickens slightly before adding the beans so it clings rather than pools.
• Toast the sourdough until deeply golden so it holds up to the saucy beans.

Storage and Reheating

Store leftover homemade baked beans in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much, and toast fresh sourdough just before serving.

Serving Suggestions

These homemade baked beans are brilliant on their own with sourdough, but they’re just as good alongside a fried or poached egg for extra protein. If you’re after another café-style breakfast, our Çılbır Turkish Eggs is a great next recipe to try. A little extra smoked paprika and a scattering of fresh herbs on top finish the dish nicely. It’s a simple breakfast that always feels like a treat. Give it a try this weekend. You’ll love it.