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5 from 1 vote

Homemade vegetarian baked beans

Baked beans are a British staple! Try these homemade vegetarian baked beans for a gourmet version - made in just 15 minutes.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Light lunch
Cuisine: British
Servings: 2 people
Calories: 230kcal
Author: Becca Heyes


  • 1 tbsp oil
  • 1/2 onion (or 1 small onion), finely diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato puree
  • 1/2 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried thyme
  • Salt
  • Black pepper
  • 400 g tin cannellini beans or haricot beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 125 ml (~ 1/2 cup) passata or tomato sauce


  • Heat a dash of oil in a small saucepan, and add the diced onion and garlic. Cook over a medium-low heat for 5 minutes, until soft and translucent. Add the tomato puree, soy sauce, sugar, smoked paprika, and dried thyme, as well as a generous pinch of salt and pepper, and mix well. Cook for another couple of minutes, stirring constantly.
  • Next add the drained cannellini beans and passata, and bring to a gentle simmer. Cook for 5 more minutes (or a little longer, if preferred), and serve hot. I garnished mine with a little parsley.



Serving: 1portion | Calories: 230kcal | Carbohydrates: 31.1g | Protein: 9g | Fat: 7.8g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 309mg | Potassium: 443mg | Fiber: 8.6g | Sugar: 4g | Calcium: 44mg | Iron: 2mg