These homemade Thermomix Baked Beans are delicious, cosy, and nutritious. Made with only a few ingredients, you can set and forget while the Thermomix does the work.
In just 20 minutes, you'll have a hearty and flavourful dish that is perfect for breakfast, brunch, or even as a side dish for dinner.
I love Heinz baked beans, but they're loaded with sugar and preservatives. This healthier version is made from cannellini beans, tomatoes, garlic, red onion, maple syrup, paprika, and apple cider vinegar.
Having a tin of baked beans in the cupboard is always convenient, but these are worth waiting for. They can also be prepared ahead of time and stored in the fridge.
They are so delicious, served for breakfast on toast with bacon and eggs or melted cheese on top of a jacket potato!
Ingredients
- Onion
- Garlic
- Cannellini beans - or navy beans.
- Crushed tomatoes - the brand Muti is my favourite one and less watery than most sold at the supermarket.
- Maple syrup
- Apple cider vinegar
- Paprika - use smoked paprika (not sweet paprika).
⭐⭐⭐⭐⭐
Amazing recipe, thanks. I live on it for ⅔ days.
Can't eat canned baked beans anymore.
- Melissa
Storage
Store the baked beans in an airtight container in the fridge for up to 3 days.
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📖 Recipe
Thermomix Baked Beans
Deliciously comforting and made with nutritious ingredients, these Thermomix Baked Beans are far tastier than the tinned variety.
Ingredients
- 1 onion, peeled and cut up into quarters
- 1 garlic clove, peeled
- 20g olive oil
- 425g tin cannellini beans or navy beans
- 400g tin crushed tomatoes
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- pinch of salt and pepper
Instructions
- Add the onion and garlic to the Thermomix bowl. Chop for 3 sec/speed 5. Scrape down the sides of the bowl with a spatula. Add the olive oil and saute for 3 mins/100°C/speed 1 with the measuring cap off.
- Add the remaining ingredients and cook for 10 mins/90°C/reverse/soft speed using the simmering basket instead of the measuring cup.
- Season with salt and pepper and serve on toast or as a side dish.
Notes
Storage
Store the baked beans in an airtight container in the fridge for up to 3 days.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 214mgCarbohydrates: 55gFiber: 14gSugar: 12gProtein: 16g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Wai says
Delish and super easy, thank you! Next time I may drain the beans if its a quick breaky but I decided to turn it down to 50 and cook an additional 30 mins and added zucchini, muchrooms and fresh corn to bulk it up and get the extras in for the family. The taste of the sauce is so yummy x
Lucy Hayward says
My beans needed a lot longer than the 10 minutes and I did drain them from the can. There was still a lot of sauce for the amount of beans. Great taste and flavour though.
Melissa says
Amazing recipe thanks
I live on it for 2/3 days
Can’t eat canned baked beans anymore
Vicki says
So glad you love it Melissa - thanks for letting me know 😊