Homemade baked beans


  • 80ml Unsweetened Almond Breeze®

  • 1 tbsp. rapeseed oil

  • 1 small red onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 small carrot, diced

  • 1 stick celery, diced

  • 1 tbsp. tomato puree

  • 1 tsp. smoked paprika

  • 1x 400g tin chopped tomatoes

  • 200ml cold water

  • 1 tsp. apple cider vinegar

  • 1 tsp. miso paste

  • Pinch of salt

  • Few twists of black pepper

  • 2x 300g tins haricot beans

  • Serves: 4

  • Prep time: 10 minutes

  • Cooking time: 50 minutes

Homemade baked beans

Enjoy these deliciously tasty homemade baked beans with a smooth and creamy tomato sauce. Perfect on toast for a quick lunch or dinner. They are easy to make and freeze well too.


Add the oil to a frying pan and warm to a medium heat then add the finely chopped onion, carrot, celery and garlic. Sauté for 10 minutes, stirring occasionally, until the vegetables start to soften.

Then add the tomato puree and smoked paprika, stir through the vegetables and cook for a few minutes. Pour over the tinned tomatoes and water, then add the miso paste and apple cider vinegar and stir. Bring the tomato sauce to a boil, then reduce the heat and simmer for 15 minutes until the tomato sauce reduces slightly. Remove from the heat.

Carefully spoon the tomato sauce into a blender, pour in the Almond Breeze® and blend until you have a smooth tomato sauce. Return the tomato sauce to the frying pan, bring to a gentle simmer and add the drained haricot beans. Stir the beans through the sauce and cook for 10 minutes. Season to taste.

Serve over thickly sliced toast.

Any leftover beans can be frozen.

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