I just absolutely love homemade baked beans. They’re so much more rustic and full of flavour than the tinned ones.

Many baked bean recipes I’ve seen (and tried) can get a little too complicated. Chop some garlic here, dice an onion there…beans on toast is supposed to be quick!

So I’ve tried to keep my recipe as simple as possible, to be closer to your classic tin of Heinz in that you can pretty much chuck the ingredients in a pan and go. Though I’ve used haricot beans here, you can sub any beans you have to hand.

I originally made this recipe for the GO Outdoors Camping Cookbook 2017, which focused on healthy, simple recipes one could make whilst camping.

However, I believe these healthy homemade baked beans are just as suited to a lazy Sunday brunch spent relaxing in bed.

Healthy Baked Beans on Toast

Ingredients

300g haricot (or other) beans

200g tinned chopped tomatoes or passata

2 tbsp vegan-friendly Worcestershire sauce

2 tsp date syrup or maple syrup

Pinch paprika

Salt and pepper, to taste

Sourdough of choice, to serve

Optional: spinach, to garnish

Method