When I was younger I really loved tinned baked beans on toast, but when I stopped eating processed food baked beans came off the menu.

Then I started noticing freshly made baked beans on breakfast menus in cafes and when I tried them I instantly knew this was something I needed to start making at home.

These baked beans have a delicious flavour that can either be eaten with some avocado on crusty sourdough, with a bowl of roast veggies, or my favourite is poaching an egg in them – just put the baked beans in a saucepan, crack an egg in there, put a lid on the pan and wait until the egg is done – yum!

Baked Beans


  • 2 x tin cannellini beans
  • 1 x tin red kidney beans
  • 1 x tin diced tomatoes
  • 3 tbsp tomato paste
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 1 x brown onion
  • 1 x garlic clove
  • 1½ tsp smoke paprika
  • ½ tsp cumin
  • 1 tsp salt
  • ½ tsp pepper


Traditional Method:

  1. Dice onion and garlic and fry in a saucepan over medium heat until translucent
  2. Add spices and fry for 1 minute or until fragrant
  3. Add all other ingredients and simmer for roughly 15 minutes or until thickened.

Thermomix method:

  1. Dice onion and garlic at 5 sec/speed 4
  2. Add olive oil and cook for 5 mins/100 C/speed 1
  3. Insert butterfly and add all other ingredients.
  4. Cook for 15 mins/100 C/speed soft spoon

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