Easy Baked Beans with Turmeric

An easy homemade baked beans recipe, using store cupboard ingredients. A healthy and delicious version of the classic.

These easy baked beans are really quick and simple, but also good for you.

A short list of store cupboard ingredients are quickly turned into a nourishing meal with a fresh, deep flavour that you can’t get with store-bought.

This is lovely with fresh bread (like my fluffy milk rolls or my cheesy garlic and herb skillet rolls), salad, rice, quinoa or other grains.

Making your own baked beans is simple and I like that you can control the sugar and salt – perfect for kids. Children can be a bit picky, but mine definitely prefer these homemade baked beans to the ones from the supermarket.

Homemade Baked Beans

Baked beans are a store cupboard staple in many homes. They certainly are in mine! My kids love them and they make a quick dinner on baked potatoes, toast or as a side dish with sweet potato frittata, bean burgers or carrot hot dogs.

However, I really love making them myself too so they’re less processed. They’re really easy and you can control the salt and sugar.

I made this recipe with dried haricot beans, but if you are in a rush you can easily use tinned beans. I added turmeric to this recipe as they give a subtle earthy flavour and have a whole host of health benefits.

If you like making homemade classics, try my Tomato Ketchup Recipe!

Cook’s Tips:

• Feel free to leave out the turmeric if you don’t like it
• You can use canned beans instead of dried to save time
• Leave out the sugar to make it healthier
• Look for low salt stock if making it for kids

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5 from 1 vote

Easy Baked Beans with Turmeric

An easy homemade baked beans recipe, using store cupboard ingredients. A healthy and delicious version of the classic. 

Course Main Meals, Side Dish

Cuisine American, British, International

Prep Time 5 minutes

Cook Time 20 minutes

Bean cooking time 1 hour

Total Time 25 minutes

Servings 6

Calories 65kcal

Author Kate @ Veggie Desserts

Ingredients

• 300 g dried haricot/navy beans soaked overnight in cold water (or 2 x 400ml (14 oz) tins of haricot /navy beans, drained and rinsed)
• 2 x 400ml (14 oz tins) chopped tomatoes
• 2 tbsp tomato puree/paste
• 1 tbsp brown sugar (optional)
• 1 vegetable stock cube crumbled
• ¼ teaspoon ground turmeric

Instructions

• If using dried beans: drain and rinse the soaked beans, then put in a large pan of water to cover and bring to the boil. Drain then return to the pan, cover with water and boil for about an hour or until tender. Drain and rinse.
• Add all ingredients, including the cooked or canned beans, to a large pan over a medium-low heat. 
• Bring just to the boil, reduce the heat and simmer gently for 20 minutes. Check frequently so it doesn't scorch and stir gently so as not to break up the beans. It may be necessary to add water to stop it from scorching.

Notes

• Leave out the turmeric if you don't like it
• Use 1 x 400g/150z can of drained beans instead to make it faster

Nutrition

Serving: 6g | Calories: 65kcal | Carbohydrates: 13g | Protein: 3g | Sodium: 351mg | Potassium: 408mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4.8% | Vitamin C: 17.1% | Calcium: 6.2% | Iron: 11.7%

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.

Kate x