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.
- packed full of protein
- popular with children, and
- count as one of your five a day.
Homemade baked beans are a world away from shop bought
Yet shop bought ones often disappoint. They are often high in salt and sugar, and once you’ve tried homemade ones, just seem to lack a little something in the flavour department.
I quite often make homemade baked beans for a weekend lunch. This is the first time I’ve added aubergines.
Rather than making a classic hidden vegetable recipe, where the veggies are blended into the sauce, I’ve cooked the aubergines slowly over a low heat. By the end of the cooking time they can be broken down and mixed in with the sauce.
In the photo you can still see the aubergine but for the portions that I served to my children I mashed it in with a fork. This worked perfectly because it was so soft.
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How to make smoky baked beans with aubergines:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Smoky baked beans with aubergines
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves of garlic chopped
- 1 tsp tamari sauce tamari is a light, gluten free soy sauce
- 1 tsp smoked paprika
- 1 tsp mustard powder
- 1 tbsp maple syrup
- 1 aubergine peeled and chopped
- 400 g tin of chopped tomatoes
- 400 g tin of haricot beans
- Freshly ground black pepper
Pre-heat the oven to 120°C. Heat the olive oil in a large ovenproof saucepan. Add the chopped onion and cook over a low-medium heat for around 10 minutes until soft. Stir often. Add the garlic and cook for a couple of minutes, stirring well. Stir through the tamari, smoked paprika, mustard powder and maple syrup.
Add the 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 the chopped tomatoes, the haricot beans and some freshly ground black pepper. I don't add salt because this is for the kids as well but if you wish you can add a large pinch of salt at this stage too.
Put the pan in the oven 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.