Joe’s Homemade Baked Beans

Prep Time:5 mins, Cook Time: 10 mins, Total Time: 15 mins

November 28, 2013

Eat Your Veg | Homemade Baked Beans

This is one very overdue recipe, going way back to August and a certain camping trip to the Dorset Jurrassic Coast. Before ending in small disaster, by way of a freak storm, tent breakage and ensuing collapse, we were lucky enough to sample Joe’s Beans. Joe’s a friend of my brother and his girlfriend and part of a small gang I joined for a few days on J&F’s first ever camping trip. And he makes a mean pot of healthy homemade baked beans, and Jacques adored them and him. Obviously I had to get the recipe.


Joe & Jacques, Jurassic Coast, Dorset Aug 2013

As Joe made me realise, homemade beans are a bit of a cinch. Easy, quick and considerably more wholesome than your average tin. And tastier too. Whilst there’s no real additive nasties in commercial baked beans there is an unnecessarily high level of sugar and salt (to counter-act each other which is weirdly the norm in most processed foods). Interestingly my kids don’t seem to notice the difference, so it’s homemade all the way for us now. Thanks Joe!.

The original recipe from Joe uses a pinch of dried chilli flakes, which I personally would go for. But if you’re attempting to replicate the canned version or you don’t like a little ‘spike’ (it’s a Francesca-ism) I would advise omitting. And seeing as chilli’s an option I’m entering Joe’s Beans to The Spice Trail, a new monthly challenge by Vanesther of Bangers & Mash, as this month the theme so happens to be good old Chilli.


The Good Stuff:

Tomatoes, Haricot Beans

Great For:

Babies 9-12 months (minus the chilli!), Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Campfires  (don’t bother whizzing the tommies), Baked Bean Fanatics, Vegans, Vegetarians, Freezing, Making Ahead


Yields about the same quantity as two tins of bought baked beans. Use just as you would baked beans.
The beans are great with a pinch of chilli flakes, but if your kids are adverse to a wee chilli kick then omit.
If you can’t source haricot beans, you can happily substitute with borlotti or cannellini

Special Equipment:

Just a saucepan!

Joe’s Homemade Baked Beans

Ingredients Prep Time:5 mins, Cook Time: 10 mins, Total Time: 15 mins

1 x 400g tin of tomatoes, chopped or whole, preferably organic
3 teaspoons honey
1 teaspoon vegetable bouillon (I used Marigold Reduce Salt)
1 generous pinch mixed herbs or herbs de Provence
1 generous pinch ground black pepper
2 x 300g tins of haricot beans, preferably organic
1 pinch of dried chilli flakes, optional

1) Tip the tomatoes into a saucepan, stir in the honey, bouillon, herbs and black pepper. Heat on a gentle to medium heat for a few minutes until heated through and bubbling
2) Whiz with a stick blender until smooth (or you do this in a processor or liquidiser), or for quicker/rustic beans don’t bother!
3) Drain and rinse the beans, throw them into the pan with the tomatoes, along with the chilli flakes if using
4) Bring to a simmer and allow to bubble away for 10 minutes, until the skins are nice and soft
Leave to cool for a few minutes before serving

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2 thoughts on “Joe’s Homemade Baked Beans

  1. Vanesther - Bangers & Mash

    I’ve been meaning to try making my own baked beans for a while, and your post has inspired me to actually do it. These look fantastic, and make a great entry for this month’s The Spice Trail. Thank you so much for sharing, Lou!

    1. Louisa

      They really are incredibly quick and easy to make, admittedly not as quick as opening a can but not that much more effort and very very tasty indeedy.



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