This smoky baked beans recipe is packed full of flavour. They are hearty and filling and make the perfect vegetarian topping for a baked potato or a side for your weekend brunch. They're also excellent on toast!
Baked beans have so much potential as a meal.
They are:
- filling
- packed full of protein
- popular with children, and
- count as one of your five a day.
Yet shop bought ones often disappoint. They're usually high in salt and sugar and to be honest, just don't taste that good.
Homemade baked beans are a world away from shop bought
Once you've tried homemade baked beans you'll never go back.
I quite often make homemade baked beans for a weekend lunch. There's a little bit of work involved at the start of the dish and then they happily cook away in the oven on a low heat, leaving you to get on with your weekend.
Adding veg to baked beans
Baked beans are an excellent way to get one or two extra portions of vegetables in to your diet - or that of your children.
The beans themselves count as one of your five a day, plus there's onions and tomato in the sauce too.
For this smoky baked beans recipe I've gone one step further and added an aubergine.
Because the cooking time is so long the aubergine gets beautifully soft. If you want to really hide it in the sauce you can peel it before cooking - and then mash it in with a fork before serving.
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
You will need the following ingredients to make this homemade smoky baked beans recipe:
- Olive oil
- Onion
- Garlic
- Soy sauce
- Smoked paprika
- Mustard powder
- Maple syrup
- Tomato purée
- Aubergine (eggplant)
- Haricot beans (navy beans)
- Tinned chopped tomatoes
- Sald (optional) and black pepper
Storing
Once cooked the baked beans can be left to cool and then stored in the fridge in an airtight container for up to three days.
Freezing
They are also freezer friendly. Once cooled transfer to a freezer box or bag - for children consider freezing in small portions. Label and date and freeze for up to three months.
When ready to eat defrost thoroughly in the fridge overnight and reheat until piping hot.
More baked beans recipes
Pin smoky baked beans for later
How to make smoky baked beans with aubergines
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
- Pre-heat the oven to 120°C (fan)/140°C/gas mark 1.
- Heat the olive oil in a large pan. Add a chopped onion and cook over a low-medium heat for around 10 minutes until soft and turning golden. Stir often.
- Add two cloves of chopped garlic and cook for a couple of minutes, stirring well.
- Add a teaspoon each of soy sauce, smoked paprika and mustard powder and a tablespoon each of of maple syrup and tomato purée. Stir well.
- Add a chopped aubergine, reduce the heat to low and cover the pan. Stir occasionally and cook for 15 minutes until the aubergine has softened and started to break down. Add a dash of water if it starts to stick.
- Once the aubergine is soft add two tins of chopped tomatoes, drained haricot beans from two tins and some salt and pepper if using.
- Put the pan in the oven, or transfer to an ovenproof pan if needed, and cook for 3-4 hours until the aubergine has softened and broken down. Stir occasionally.
- Serve hot with toast or on top of a baked potato.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Smoky baked beans with aubergines
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 1 teaspoon soy sauce use tamari for gluten free option
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 1 tablespoon maple syrup
- 1 tablespoon tomato purée
- 1 aubergine (eggplant) chopped, peeling is optional
- 800 g tinned chopped tomatoes 2 regular tins
- 480 g tinned haricot beans (navy beans), drained 2 regular tins (drained weight)
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 120°C (fan)/140°C/gas mark 1.
- Heat the olive oil in a large pan*. Add a chopped onion and cook over a low-medium heat for around 10 minutes until soft and turning golden. Stir often.
- Add two cloves of chopped garlic and cook for a couple of minutes, stirring well.
- Add a teaspoon each of soy sauce, smoked paprika and mustard powder and a tablespoon each of maple syrup and tomato purée. Stir well.
- Add a chopped aubergine, reduce the heat to low and cover the pan. Stir occasionally and cook for 15 minutes until the aubergine has softened and started to break down. Add a dash of water if it starts to stick.
- Once the aubergine is soft add two tins of chopped tomatoes, drained haricot beans from two tins and some salt and pepper if using.
- Put the pan in the oven, or transfer to an ovenproof dish if needed, and cook for 3-4 hours until the aubergine has softened and broken down. Stir occasionally.
- Serve hot with toast or on top of a baked potato.
Notes
Nutrition
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Gemma
Yum! Just made this in prep for the weekend... Ended up having a bowl for dinner with a glass of red...! Very nice! Husband even got jealous and asked for a bowl, winner!
Mandy Mazliah
So glad to hear you loved it - great idea to pair it with a glass of red 🙂
Janice Pattie
The beans sound great and I love the inclusion of the aubergine, they cook down so well in a stew.
Mandy Mazliah
I love adding aubergine to a stew, such a great texture
angela / Only Crumbs Remain
This sounds delicious and healthy as well. It can be quite alarming when we inspect the ingredients / nutrition on the side of a regular can of baked beans with all of that sugar and salt. Great alternative.Angela x
Mandy Mazliah
Yes, I think this is much tastier too as well as healthier!
Emma
look really good and a nice way of using aubergine. always on the look out for new aubergine ideas! #CookBlogShare
Mandy Mazliah
I love aubergine but it's trickier to get the kids to eat it!
Kirsty Hijacked By Twins
What a great addition to beans, my lot will only eat aubergine with the skin off. Thank you for sharing with #CookBlogShare x
Mandy Mazliah
I think I got the idea to peel them from you x
Sarah James
What a delicious recipe, I love homemade baked beans and a great idea to add chopped aubergine.
Mandy Mazliah
Thanks Sarah, the aubergine really works perfectly!