Baked Beans

Super easy and delicious. Freeze small batches in muffin trays, then transfer to a freezer bag.


Chop and pop in to blend

  • 1 Large Brown Onion
  • 1 stalk Celery
  • 2 large cloves garlic

Next time also try adding carrots / nutritional yeast / fresh herbs like basil (diced finely).


From the Pantry

  • 1cm piece Fresh Ginger (or frozen, or 1/2 teaspoon ground ginger)

  • 1/2 teaspoon ground Turmeric
  • 400g Can Four Bean Mix

  • 400g Passata Sauce

  • 1 Tablespoon Rice Malt Syrup

  • 1/2 Cup Chicken or Bone Broth (or Water)

  • Coconut Oil (for sauteeing)

  • Salt & Pepper to taste


  1. Chop and pop in to blend in a food processor until finely diced.
  2. Heat a medium – large stainless steel pot, and sautee onion mix for 5 minutes.
  3. Add grated Ginger and Turmeric and sautee for another 1-2 minutes until fragrant.
  4. Meanwhile, drain and rinse really well the 3 cans of Beans. Add to pot and stir through onion mixture.
  5. Add the Passata, Rice Malt Syrup & Broth. Season well and stir to combine.
  6. Bring to boil. Lower heat, then slow simmer with the lid on for about 20-30 minutes or until beans are soft to your liking.

    Note: You’ll need to stir occasionally, and possibly add a little more filtered water if getting too dry.

This recipe makes enough for 2 or more meals / snacks.

Freezes well in small batches. Place in defrost mode in the microwave, and once thawed out you can heat up gently (at 50-80% capacity).