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homemade baked beans in roasting dish

Easy homemade baked beans

Mandy Mazliah
An easy homemade baked beans recipe that uses tinned beans for speed. A perfect vegan or vegetarian brunch or side dish.
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Prep Time 10 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 40 mins
Course Lunch, Side Dish
Cuisine American, British, Vegan
Servings 6 people


  • 1 onion finely chopped
  • 3 medium carrots finely chopped
  • 1 tbsp olive oil
  • 1 tsp mustard powder
  • 2 tsp brown sugar optional*
  • 2 tsp black treacle optional*
  • 2 tbsp tomato purée
  • 400 g tinned chopped tomatoes
  • 275 ml vegetable stock or water
  • 800 g tinned haricot beans
  • salt and pepper to taste


  • Preheat the oven to 130°C (fan)/150°C/gas mark 2
  • Heat 1 tbsp olive oil in a large casserole dish with a lid. Add 3 medium chopped carrots and 1 chopped onion, stir, cover and cook for 10-15 minutes with the lid on, stirring occasionally, until soft.
  • Add 1 tsp mustard powder, 2 tsp brown sugar, 2 tsp black treacle, 2 tbsp tomato purée and a tin of chopped tomatoes. Stir well and cook for 10 minutes. Then blend into a smooth sauce using a handheld blender*.
  • Add two tins of haricot beans beans and 275ml hot vegetable stock and stir well. Place in the pre-heated oven for 3-4 hours with the lid on. Stir occasionally. Season with salt and pepper to taste.


*For the best flavour use black treacle and brown sugar. However, if you are cooking for a young baby you may choose to leave this out.
Keyword easy homemade baked beans
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