Baked beans

Baked beans

This is one one of the first recipes I ever wrote and I go back to it al the time, it's become a staple for my family too. The beans keep well for a couple of days so a perfect thing to make and last for a few week day lunches. 

Finely cube your garlic and onion, and your herbs. 

Put them all on to cook with olive oil and a little bit of salt and pepper on a medium/low heat for 5-10 mins until they go soft. 

Once they’re cooked, add your tinned tomatoes, wine, soy sauce, honey and passata. 

Baked beans

Chop the tomatoes up if they’re plum, into smaller pieces.

Let all of this simmer for 10-15 mins. Taste it along the way, you may want to add more wine, soy sauce or honey according to your taste.

Drain your beans, rinse them, and add them, swapping onto a low heat to cook for a further 5 mins. Stir them regularly so they don’t stick.

Season them, maybe fry an egg, and serve with some toast!


This serves 4 people. 

2 tins of haricot beans (or any other white beans) 

1 tin of tinned tomatoes 

2 teaspoons of soy sauce 

1 small glass of red wine 

150ml of tomato passata or ketchup 

1 teaspoon of honey or maple syrup 

1 small bunch or rosemary/thyme 

1 onions (or 2 shallots)

3 cloves of garlic 

1 big splash of olive oil 

Salt and pepper 

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