Entertaining

Simple homemade baked beans

Name: Simple homemade baked beans recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 20g salted butter; 1 leek, thinly sliced; 3 garlic cloves, finely chopped; 40.00 ml each finely chopped thyme; 1½ tsp fennel seeds; 400g mushrooms (we used Swiss brown), quartered; 2 celery stalks, chopped; 250ml vegetable stock; 2 x 400g jars pasta sauce (we used bolognese); 2 x 400g cans four bean mix, rinsed and drained; 2 tsp brown sugar; Toasted sliced sourdough, to serve

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by Dominic Smith

May 09, 2025

You'll never go back to tinned baked beans again once you try these hearty, herby and mushroomy homemade beans, best served warm and piled atop a crusty slice of toasted sourdough.

2 tbs extra virgin olive oil
20g salted butter
1 leek, thinly sliced
3 garlic cloves, finely chopped
2 tbs each finely chopped thyme, flat-leaf parsley and tarragon leaves, plus extra thyme leaves, to serve
1½ tsp fennel seeds
400g mushrooms (we used Swiss brown), quartered
2 celery stalks, chopped
1 cup (250ml) vegetable stock
2 x 400g jars pasta sauce (we used bolognese)
2 x 400g cans four bean mix, rinsed and drained
2 tsp brown sugar
Toasted sliced sourdough, to serve

Method

1.

Heat oil and butter in a large heavy-based saucepan over medium-high heat. Add leek, garlic, herbs and fennel seeds. Cook, stirring frequently, for 6-8 minutes, until leek begins to soften. Add mushrooms and celery and cook, stirring, for 4-5 minutes, until mushrooms begin to soften. Stir in stock, sauce, beans and sugar. Bring to the boil, reduce heat to low and cook, stirring occasionally, for 20-25 minutes, until sauce has thickened. Season to taste.
2.

To serve, divide sliced toasted sourdough among plates. Top with baked beans and scatter over extra thyme.

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