Baked beans

Slow cooking at its best. I like making this on a weekend to eat throughout the week. It cooks for a long time but doesn’t need much effort.


  • 400g dried white kidney beans (or other bean of your choice)
  • water
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 1tbsp olive oil
  • 400g tinned tomatoes
  • dried basil
  • 1/2 tsp paprika
  • stock (if you don’t have any you can use water without any problems)
  • 1tbsp maple syrup
  • Salt & pepper


  • Cover the kidney beans with plenty of water and soak for 24 hours (I usually do this on a Friday morning)
  • Drain & cook the beans in fresh water until no longer hard (can take up to an hour)
  • Heat oil in oven proof frypan or dish on medium heat
  • Pre-heat oven to 150 degrees celsius
  • Fry garlic and onion until fragrant
  • Add tinned tomatoes, basil, paprika and cooked beans
  • Stir until combined
  • Cover with stock or water so the beans are covered with at least 3cm of liquid
  • Cover with lid or foil and put in the oven
  • Cook for 2 hours
  • Stir and add salt & pepper to taste
  • Add maple syrup
  • Cook for another 1-2 hours depending on your patience, or until the liquid is thick & delicious

You can experiment a little with different herbs/spices. Sometimes I like to add cumin & chilli. You can also add chopped bacon if you eat meat.

Location Servicing the Adelaide Hills, SA Phone 0466 108 011 Hours Delivery available 8am-8pm every day
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