Baked beans are a delicious comfort food, great for an easy Sunday night dinner or a nutritious pre sport breakfast.  They make the perfect topping over a baked potato or simply served on a slice of toast, with a bit of cheese grated on top, of course!

If you’ve never tried making them yourself, I urge you to try this recipe, it’s simple, healthy and very tasty – got the thumbs up all round in our family!

Baked Beans


3 tins cannellini beans

1 jar passata

1 onion, diced

1 clove garlic, diced

1 tbspn ghee (or extra virgin olive oil)

2 tspn smoked paprika

0.5 tspn cumin

1 tspn salt

0.5 tspn pepper

2 tbspn balsamic vinegar


  1. Preheat oven to 180ºC. Melt the ghee in a oven proof dish.
  2. Add the leek, cumin, smoked paprika, salt pepper to the pan and stir over a medium heat for 3 minutes. Add the passata and cook for a further 10 minutes.
  3. Stir the cannellini beans and balsamic vinegar into the tomato sauce and place in the oven. Cook for 30 minutes.  (Can be cooked on the stove top if you prefer).
  4. Serve over rye bread or with a baked potato.