Home-made Baked Beans Recipe

Wondering why you should bother to make your own baked beans?  These are definitely worth it.  Of course they're not the same as the tinned kind, more of a thick bean casserole or the Greek dish Gigantes Plaki.  A family favourite, they're sure to go down well. This makes enough for 4-6 servings, dependent on appetite, but any leftovers can be kept for a day or two in the fridge, or frozen.

Homemade Baked Beans on Toast


1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, chopped
1 tsp fresh thyme leaves, finely chopped
1/2 tsp dried oregano
400g tin of chopped tomatoes
125ml stock or water
1-2 tsp Marmite
2 x 400g tins of cannellini beans, drained


1. Gently fry the onion in the olive oil until soft and translucent.  Don't let it brown or caramelise.

2. Add the garlic after a few minutes, then the herbs.  Continue to gently fry for a minute.

3. Add the tomatoes and 125ml of stock or water.  Bring to the boil, then stir the Marmite through.

4. Reduce the heat to a simmer, and add the beans. Season to taste.

5. Simmer for 10-15 minutes with the lid off so the liquid begins to reduce.

6. Serve on toasted sourdough or good wholemeal bread.

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