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Home Made Baked Beans

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6


  • food processor


  • 1 brown onion
  • 1 clove garlic
  • 1 stalk celery finely chopped
  • 1 small carrot
  • 1 piece ginger thumb nail sized, grated
  • 1 piece turmeric thumb nail sized, grated (optional)
  • pinch of celery salt
  • Salt to taste
  • Pepper to taste
  • 1 tbsp coconut oil
  • 3 cans Organic Mixed Beans
  • 400 g passata sauce
  • 1 tbsp rice malt syrup
  • ½ cup vegetable stock or water
  • 1 tbsp fresh basil finely diced
  • 1 small zucchini cut up into thick circles then into quarters


  • Blitz the onion, garlic, celery and celery in a food processor (or chop really finely).
  • Heat coconut oil over medium heat, and saute the mix from the food processor for 1-2 minutes.
  • Add the grated ginger and turmeric, and saute for another 1-2 minutes.
  • Remove pan from the heat.
  • Drain and rinse the beans until the water runs clear.
  • Add beans to the pan and stir through.
  • Add the passata, rice malt syrup, bone broth, herbs, stir through.
  • Place pan back on stove over high heat, and bring to a boil.
  • Turn down heat and simmer for 15 minutes, stirring intermittently.
  • Add the chunky zucchini and simmer for 5 minutes or until the sauce is nice and thick. Remember to stir intermittently.


This recipe freezes well. It’s a great dish to prepare on the weekend and pop in the freezer ready for those nights when you know you are going to be rushed. Simply get out of the freezer the night before or in the morning, pop them in the fridge, then reheat later for dinner.
Tried this recipe?Let us know how it was!
Course Baking - Savoury, Breakfast, Dinner, Lunch, Main Course, School Lunches
Cuisine American
Keyword Baked Beans, Homemade
Allergy Dairy Free, Lactose Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegan, Vegetarian
Author: Belinda Smith