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smoky baked beans with aubergine in pan and white bowl on striped background

Smoky baked beans with aubergines

Mandy Mazliah
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!
5 from 1 vote
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 45 mins
Course Lunch
Cuisine British
Servings 4


  • 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.
Keyword smoky baked beans
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