Baked Beans

I’m a huge advocate for home made, unprocessed, clean food. Whilst these are far from growing the beans and tomatoes yourself, they do have less rubbish in them than shop bought baked beans. They are also so much tastier! The sauce is a delicious, rich tomato sauce, equally as at home on your toast, with your English breakfast or on a baked potato with a little cheddar and a handful of kale (my lunch of choice every day this week and I have looked forward to it without fail). The great news is that they don’t even take that long to make. The recipe is one from my newest and treasured cook book ‘Deliciously Ella‘ by one of the queens of whole foods, Ella Woodward. The book comes out in a few days in the US, so any of you in the US, keep your eyes peeled!

Baked beans

Can I just talk about how tasty the sauce is again? I’m not a huge ketchup fan and always opted for baked beans to provide any kind of sauce with chips or breakfast. These baked beans though, it is a whole new level of delicious sauce for dipping your chips or sausages etc into. I will be making these regularly from now on, that’s for sure.

Ingredients: (Makes 4 portions)

  • 250 g of tinned haricot beans (or cannellini if you can’t find haricot) – drained weight
  • 2 cloves of garlic, peeled, crushed and minced
  • 2 x 400 g tins of chopped tomatoes
  • 2 tbsp of date syrup
  • 1 tube of tomato purée (200g)
  • Salt and pepper, to season to taste
  • 1 tsp of liquid smoke, optional


  1. Place the crushed garlic in a large saucepan with the tins of chopped tomatoes, date syrup and liquid smoke (if using).
  2. Stir the mixture and bring it to the boil. Leave the mixture to simmer for about half an hour, giving you a lovely thick sauce.
  3. Stir in the tomato purée and beans and cook for another ten minutes.
  4. Season with salt and pepper.
  5. Serve or portion up and store in your fridge/freezer.

One thought on “Baked Beans

  1. Pingback: Hash Brown | Noisette

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