Homestyle baked beans


  • olive or canola oil spray
  • 1 medium brown onion, peeled and diced
  • 2 cloves garlic, crushed
  • 1 tbs no-added-salt tomato paste
  • 1 tsp smoked paprika
  • 400 g can no-added-salt diced tomatoes
  • 1 tbs salt-reduced tomato sauce
  • 1 tbs Worcestershire sauce
  • 420 g can no-added-salt cannelini or butter beans, drained and rinsed
  • 3 tbs parsley, finely chopped
  • 4 slices wholegrain bread, toasted
  • freshly ground or cracked black pepper, to taste


  1. Spray oil in a medium saucepan and cook onion and garlic over medium heat until softened.
  2. Add the tomato paste and smoked paprika. Stir through and cook for 1 minute.
  3. Add the can of tomatoes, including juice, tomato sauce and Worcestershire sauce. Mix well and bring to the boil.
  4. Reduce the heat and simmer uncovered for 10 minutes until slightly thickened.
  5. Add in the cannellini beans and stir until heated through.
  6. Remove from heat, mix in the parsley, pepper and serve on toast.


  • Add 1 thinly sliced fresh long red chilli to the onion for a spicy light lunch.
  • Replace cannellini beans with canned no-added-salt haricot, butter, borlotti or red kidney beans.


Recipes and images supplied courtesy of LiveLighter Victoria.