Home Made Baked Beans

There are many reasons I chose to make the Home Made Baked Beans from scratch. But the main reason was that I really do not like the smell of the tomato sauce in the store bought canned beans. A long time ago, Dave asked me to do a delivery for him at a canning factory. They can pilchards which are most commonly served in tomato sauce. The fish are caught by the company, and then brought into the factory on conveyor belts. The head, tail and guts are removed and then the fish are placed into cans and topped with tomato sauce. Once the lid is on, they go through a heat cycle. And all you can smell during this process is the tomato sauce being cooked. And it is overpowering. Nearly more overpowering than the fish meal plant which deals with the heads and tails. I found the scent nauseating and since then I have not managed to open a tin of anything with tomato sauce without being taken back to that moment. But, since we have stopped eating starch at night, my love for beans has grown and as Dave loves baked beans, and I love Dave, I made these. We had them the first day as they were and then I used the two extra jars I had made for breakfast. In England, baked beans are served as part of a full breakfast and I used this as my inspiration. I put the baked beans into my tagine and cooked eggs on top of the heated beans. And it was a hearty breakfast indeed!

Home Made Baked Beans
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5 from 2 votes

Home Made Baked Beans

You will never need to buy baked beans again!
Recipe Category: Side Dish
Makes enough for: 3 166g jars plus a little extra


  • 15 mls olive oil
  • 150 g diced chorizo
  • 2 cloves garlic, crushed
  • 1 large red onion, peeled and finely sliced
  • 1 carrot, peeled, sliced and finely diced
  • 3 x 400g tins chopped tomatoes
  • 15 mls tomato paste
  • 5 mls smoked paprika
  • 15 mls fresh oregano, leaves picked
  • 30 mls fructose
  • 10 mls wholegrain mustard
  • 1 x 400g tin cannellini beans, drained and rinsed
  • 1 x 400g tin borlotti beans, drained and rinsed
  • salt and freshly ground black pepper to season


  • Place the oil into a heavy bottomed sauce pan and heat over a medium temperature
  • Fry the chorizo until caramelized
  • Reduce the temperature and add the garlic, onion and carrot
  • Sauté until the onions are soft
  • Add the tomatoes, tomato paste, paprika, oregano, fructose and mustard
  • Increase the temperature and bring to the boil
  • Reduce the heat and simmer for 65 minutes, stirring frequently, until the sauce has thickened
  • Add the beans and heat
  • Season to taste
  • Serve immediately or place into sterilized glass jars

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Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

Food for Your Brood

Take a look at what was previously posted on Lavender and Lime on July 13:

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