Homemade Baked Beans (Vegetarian)
Prep time
Cook time
Total time
Baked beans aren't just for breakfast, they make a great lunch or light dinner. This is a healthy recipe with a great depth of flavour due to the cooking of the tomato paste with the onions and the addition of red wine, two things that most other baked beans recipes do not have. This is a great make ahead breakfast for when you are entertaining, it stores well in the refrigerator for up to 4 days and in fact, the flavour just gets better.
Recipe type: Breakfast, Brunch
Serves: 6-8
  • 14oz/400g white beans, soaked for at least 4 hours (or overnight)
  • 4 tbsp olive oil
  • 2 medium brown onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 28oz/800g tin crushed tomatoes
  • ½ cup water
  • 1 tsp ground white pepper
  • 3 tsp salt
  • 2 bay leaves
  • 3 tbsp brown sugar
  1. Bring a large pot of water to boil (do not add salt to the water), add the drained soaked beans and simmer for 30 minutes.
  2. Drain the beans.
  3. Heat olive oil in the same pot over medium low heat.
  4. Add onions and garlic and cook slowly for 10 to 15 minutes, until sweet and translucent.
  5. Add the tomato paste and cook for 2 minutes.
  6. Add the red wine and reduce by ½.
  7. Add the remaining ingredients, including the drained cooked beans.
  8. Bring to boil, then cover and simmer for 1 hour, stirring occasionally.
  9. The beans should be relatively thick so it can be piled onto bread without the sauce running all over the plate. So if it is too runny, then remove the lid and simmer for a bit longer until it thickens.
  10. Adjust seasoning to taste.
  11. Serve on toast.
Recipe by RecipeTin Eats at http://www.recipetineats.com/homemade-baked-beans-vegetarian/