Smoky Homemade Baked Beans

Baked beans is just such a quintessentially British thing isn’t it?

You pop open a tin, glug it into a pan, and plop it on the stove and you’ve almost got yourself a meal. I still remember thinking how amazing all this was when I was younger, and I could eat baked beans out of the tin with a spoon I loved it so much!

Now-a-days I try and stay as far away from processed food as possible, and unfortunately a tin of beans full of sugar and preservatives falls into that category. So, really, there was only thing thing to do – I’d have to make my own.

These beans just have so much more flavour and depth than any tinned version I’ve ever tried, and I again find myself eating it cold with a spoon – while I heat up the rest, patience has never been my forte when it comes to food! – and I am sure you guys will love this too!

Homemade Smokey Baked Beans

It’s just such an incredible balance between the sweetness from the coconut sugar, the acidity of the tomatoes, and the smokiness of the paprika. The beans hold their place beautifully, as they’re not too mushy and so are perfect with the thick and creamy tomato sauce.

Oooh and the sauce! The sauce is thick and has just the right amount of sweetness to it, and the smoked paprika and herbs take it that step further to dress these babies up and make them even more tasty! The mustard is completely optional, but for me it just gives this another whole dimension that makes it so addictive and familiar!

Homemade Smokey Baked Beans

One of the ultimate breakfast comfort foods.

Baked beans on toast, baked beans on baked potatoes, baked beans on anything really. It just works! They can make any plain ol’ piece of bread into a glorious affair, especially if you add some avocado. Then, my lovely, you’ve really got it going on.

Bonus points if you use my Body Loving Super Bread!

Homemade Smokey Baked Beans Homemade Smokey Baked Beans

I’ve made mine in the stove instead of the oven, so while these are not technically baked, the flavours, textures, and creaminess is all there. It’s just quicker this way, and even though I love food, that doesn’t mean I love waiting around for it.

You can make a big batch and keep the rest in an airtight container in the fridge for a quick breakfast or lunch (or dinner!) throughout the week. It’s especially handy if you have guests, because not only can you prep in advance but you can boast that you’ve made your own baked beans!

Homemade Smokey Baked Beans Homemade Smokey Baked Beans

Smoky Homemade Baked Beans
Prep time
Cook time
Total time
Delicious homemade baked beans can't really be beat. It's such a comfort food that just works perfectly for breakfast or lunch, with the smoky creaminess of the sauce and just the perfect texture from the beans.
Recipe type: Brunch, Breakfast, Healthy, Vegan
Serves: 4
  • 2 teaspoons macadamia or olive oil
  • 2 cloves of garlic, minced
  • 2 x 400g cans diced tomatoes
  • 3 tablespoons coconut sugar or maple syrup
  • 1½ tablespoons smoked paprika
  • ½ tablespoon sweet paprika
  • ½ tablespoon mixed dried herbs (I used Italian)
  • 1 x 400g can navy (haricot) beans
  • ½ tablespoon wholegrain or dijon mustard (optional)
  • Salt + pepper
  1. In a saucepan, heat the macadamia oil and cook garlic until soft, about 3 minutes. Add your tin of chopped tomatoes, coconut sugar, and spices. Bring to a simmer and let cook away for about 30 minutes, stirring occasionally.
  2. After 25-30 minutes, once the tomatoes are nice and softened, gently mash them with the back of your spoon or a fork until the break down, then add your drained beans.
  3. Simmer everything together until thick and hot, about 5-10 minutes.
  4. Season with salt and pepper, mustard (if using), taste, and serve!
TIN - try and find sugar-free tinned tomatoes, with no preservatives, and also BPA-free tins that would also be best.
Homemade Smokey Baked Beans