Smokey Baked Beans

I love autumn for lots of reasons, but somewhere near the top of the list is the way this season changes our menus. I love the seemingly sudden shift from light salads and meats to earthy mushrooms, stews and soup as the comfort dishes reappear on our tables after their summer hibernation. On a wonderfully crisp early autumnal day recently, I found myself tucking in to a giant plate of baked beans at The Cake Cafe off Camden Street in Dublin. Smokey, spicy, rich – this rich plate of comfort food would make a tin of Heinz blush at its own inadequacy by comparison.

It had never really occurred to me to make my own baked beans but I was inspired by The Cake Cafe to recreate their beans in my own kitchen. I went home with a mission to perfect my own baked beans recipe. What you’ll find after the jump is my first attempt. I’d say use it as your template but experiment with your own favourite flavours until you reach your optimum plate of baked beans. Hmmm….beans…:)

Baked Beans for Two 

Olive Oil

1 small onion

1 clove of garlic

1 tablespoon of smoked paprika

1 finely chopped red chilli (you can use dried chillies like me)

1 teaspoon of tomato purée

1 x 400g tin tomatoes

1 x 400g tin of cannellini beans



Start by heating a little olive oil in a large frying pan over a medium to high heat. Finely chop the onions and garlic and fry in the oil for 3 to 5 minutes, until softened, being careful not to burn the garlic as this makes it bitter.

Add the smoked paprika and red chilli, cooking and stirring for a further minute. Now add the tomato purée and mix well before adding the tin of tomatoes, mixing well.

Simmer the tomato sauce for 10 to 15 minutes before adding the cannelini beans. Simmer for another 5 minutes the beans are warmed through. Season with salt and pepper to taste.

 Serve on some toast with a poached egg on top if you fancy.





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  1. Hi Aoife. Making your own beans is fun isn’t it? Our attempt is one of our most popular recipes on our blog! Will be sure to try yours. All the best

    • Hi Elaine, I must give yours a go! It’s a wonder it took me so long to get around trying to make my own but there you are. Finally made it in the end! Still a work in progress though – next time I think I’ll add chorizo. Homnom.

  2. This sounds delicious – definitely going to try it.

    • Very simple and totally adaptable so if you discover any other variations that work well, let me know!

  3. Hi Daffodils mum (as you’re called in this house). Those beans look super quick. I make UK food blogger (food stories) Boston BB’s & while yum v time consuming. Might give yours a go.

    • Hello there :)

      These beans are mad quick – definitely no more than 20 minutes. It’s all about the paprika. Next time I’ll probably add a few small chunks of chorizo, fried at the beginning, so that the whole lot has an even smokier taste homnomnom.

      Give them a go and let me know how you get on and what tasty tweaks you make up!

  4. Pingback: Mike’s Baked Beans | Can't Stay Out of the Kitchen

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  6. Hi Aoife
    I’ve been making my own since I got to Australia,
    So yummy – sometimes I make them the night before and bake in the oven next morning so top gets lovely and crispy in time for brekkie!
    Also delish cold as a dip ..
    Love to Daffodil :)

  7. Hi Aoife,
    my daughter is weaning her little son onto a mixed diet as he’s now six months old. This is exactly the recipe she needs for home-baked beans ( she’ll probably go light on the chilli at first ) Beans are such a good, nutritious food.
    Many thanks for the inspiration,

  8. Yum! Just made these guys this morning. Delicious! Sure you can’t have enough tasty weekend breakfast ideas!! Many thanks:)

  9. Pingback: Mike's Baked Beans | Can't Stay Out Of The KitchenCan't Stay Out Of The Kitchen