Smokey baked beans

I first had homemade baked beans at my favourite little brunch spot in Canterbury, called the Refectory Kitchen. I would go pretty often with friends from uni and always loved the rustic, chunky baked beans they served alongside the full fry up. My housemate and I then borrowed the concept and began trying and testing our own baked beans at home. I settled on cinnamon, sweet smoked paprika and roughly chopped tomatoes, while she went for mixed herbs, a little coriander and smooth passata. Try out a few different herbs, spices and textures to see what you like best, then dollop on some sourdough and scoff the lot!



  • 1 onion, diced
  • 1 large garlic clove, crushed
  • Tin of chopped tomatoes
  • Tin of haricot or cannellini beans
  • 1 tbsp tomato puree
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp thyme
  • 1 tbsp brown sugar

Serves 4

These will keep in the fridge for 3-4 days.



  1. Heat the oil in a saucepan and add the onion. Cook for a few minutes until the onion starts to soften, then add the garlic and cook for a minute or two more.
  2. Add the herbs and spices and stir until the onion is coated in the spice mix.
  3. Add the chopped tomatoes, tomato puree and brown sugar and stir to combine.
  4. Finally, add the beans and leave to simmer on a low heat for 15-20 minutes. If the baked beans start to dry out, just add a little water.
  5. Serve on some buttered sourdough toast and sprinkle with seeds.


Samantha x

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