This homemade baked beans recipe is low in sugar, refined sugar free, gluten free, dairy free and vegan.
My kids go absolutely nuts for store bought baked beans. For me, baked beans have a few big positives – they are high in fibre and they provide a plant based source of protein. The downfall? They are really high in sugar, which negates the benefits, in my opinion. Making homemade baked beans means we can control exactly how much sugar goes into them. I’m glad that I finally got around to making up my own homemade baked beans recipe because the results were so, so good! This recipe is so delicious and so much healthier. Making baked beans from scratch is nowhere near as hard as it sounds. In fact, it is incredibly easy.
How to Make Homemade Baked Beans
You will only need 10 ingredients to make this easy baked beans recipe:
- tinned white beans
- brown onion
- dijon mustard
- smoked paprika
- garlic powder
- passatta
- apple cider vinegar
- extra virgin olive oil
- pure maple syrup
- sea salt
The first step in this recipe is to sauté the onions – make sure they’re nice and finely chopped. Next, add in the passatta, garlic powder, smoked paprika, dijon mustard, apple cider vinegar and maple syrup and stir the sauce really well to combine all of the ingredients. All you need to do next is to stir through the beans and then pop the pot uncovered into the oven. Hot tip: make sure you use a stainless steel or cast iron pan that can be used on the stove top and in the oven. Don’t use a pan with plastic handles because they will melt.
The beans need to bake for 35 minutes. You can make this vegan baked beans recipe in advance and store them in an airtight container in the fridge for up to 4 days or in the freezer for 2-3 months.
Ingredient Substitutions & Variations
This recipe is delicious as it is, however below are some substitutions or variations if you are short on ingredients.
- For the white beans I used cannellini beans because that’s all I could get my hands on, however you can also use navy beans/pinto beans. Both work well.
- 1 teaspoon of onion powder can be used in place of brown onion.
- Add bacon or chorizo sausage at the first step.
- White cooking vinegar or white wine vinegar can be used in place of apple cider vinegar.
- Swap seeded mustard or mustard powder for dijon mustard.
- Use honey or black strap molasses instead of pure maple syrup.
Like this dairy free breakfast recipe? Here are some more:
Vanilla, Maple & Almond Toasted Granola
Gluten Free Banana Buckwheat Pancakes
Zucchini & Pea Egg Free Fritters
Broccoli & Sweet Potato Fritters
Equipment
- Chopping Boards
- Sharp knife
- Cast iron or stainless steel casserole pan
Ingredients
- 1 brown onion finely chopped
- 1 tbsp dijon mustard
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 2 tins cannelini beans or other white beans, drained and rinsed
- 1 jar passatta
- 2 tsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt or to taste
Instructions
- Preheat oven to 180 degrees Celsius.
- Place pan on stove top and bring to medium heat. Coat bottom of pan with extra virgin olive oil and once heated add in onions.
- Sauté onions until translucent. Add in passatta, smoked paprika, garlic powder, dijon mustard, apple cider vinegar and maple syrup. Stir to combine.
- Add cannelini beans to tomato mixture and stir to evenly coat. Season with salt to taste. Place pan, uncovered, into the oven and bake for 35 minutes.
- After 35 minutes, carefully remove pan from oven and serve warm with toasted sourdough (optional).
Notes
Nutrition
Did you make this recipe? Please rate the recipe and comment below to let us know how you went.
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