Meat Free Monday One day a week can make a world of difference

Baked Beans

Becca Pusey
  • Serves: 2
  • Preparation: 15
  • Cooking: 15
  • Ready: 30

Tinned baked beans are a staple in most British kitchens, but they’re very easy to make yourself!


  • 1 tablespoon oil
  • ½ onion, finely diced
  • 2 garlic cloves, minced
  • 1 tablespoon tomato purée
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 400 g tinned cannellini beans, drained (240 g when drained)
  • 100 g passata
  • black pepper


Heat the oil in a saucepan, and add the onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent. Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for a couple more minutes.

Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little.

Season generously with black pepper – you probably won’t need salt because of the soy sauce, but add it if you think it needs it. Serve warm on toast.

Additonal notes

Recipe courtesy of Great British Chefs. Visit their site for more delicious vegan recipes.

“We all know that tinned baked beans are a staple in most British kitchens, but I do prefer to make things myself so that I know exactly what I’ve put in them. This homemade version is made with cannellini beans smothered in a thick, rich tomato sauce (though if you prefer your baked beans to be more saucy, you could easily add a dash of water or stock to thin them out a bit). I added a little sugar and soy sauce to make these beans both sweet and salty, and there’s also a touch of smokiness from the paprika. It’s a great combination of flavours.”

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