These homemade baked beans turn a simple tin of white beans into a smoky, satisfying meal with chorizo, paprika and spinach in a chunky tomato sauce. Cooked entirely on the hob in just 15 minutes, they’re lovely piled onto thick slices of toast for a weekend breakfast, brunch or quick lunch.
Ingredients
For the homemade baked beans
- 80–100g cured chorizo, diced small
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp smoked paprika
- 1 tbsp tomato purée
- 1 × 400g tin chopped tomatoes
- 1 × 400g tin cannellini or haricot beans, drained and rinsed
- 2 generous handfuls baby spinach
- 1–2 tsp agave syrup, to taste, optional
- 1 tsp cider vinegar, optional
- A pinch of chilli flakes, optional
- Salt and freshly ground black pepper, to taste
- A little olive oil, only if needed
To serve
- 2–4 slices of sourdough or rustic bread, toasted
Method
- Heat a large frying pan over a medium heat. Add the chorizo and finely chopped onion. Cook for about 5 minutes, stirring regularly, until the chorizo releases its oil and the onion softens. Add a little olive oil if needed.
- Stir in the garlic, smoked paprika, tomato purée and chilli flakes, if using. Cook for 1 minute, stirring to prevent the garlic and paprika from catching.
- Add the chopped tomatoes and drained beans. Bring to a lively simmer, then cook uncovered for about 5 minutes, stirring occasionally, until piping hot and the sauce has thickened slightly. No added water is needed.
- Meanwhile, toast the bread. Stir the spinach into the beans and cook for about 1 minute, until wilted.
- Taste and season with black pepper and a little salt if needed. Add agave syrup if the tomatoes taste sharp, or cider vinegar if you would like a tangier finish.
- Spoon the smoky beans generously over the hot toast and serve straight away.
Cook’s note: Tinned white beans are already cooked, so they only
need heating through in the sauce. Chop the onion
finely to help it soften quickly. Simmer uncovered
in a wide frying pan to let excess tomato juice
evaporate. For a thicker sauce, mash a spoonful
of beans into the tomatoes.
Serving suggestion: Enjoy these loaded baked beans on toast for breakfast
or brunch, spoon them over a baked potato, or serve
with a crisp green salad for lunch.
Meat-free variation: Leave out the chorizo and soften the onion in
1 tbsp olive oil. Add a little extra smoked paprika
and chilli to taste.
From Pan to Brunch Table
We served these homemade baked beans on thick slices of rustic toast, using Royal Doulton’s Urban Dining plates in Lid White. The pale, speckled surface lets the rich tomato sauce and green spinach stand out, while the sandy rim brings a little rustic texture to the table. Pile the smoky beans onto the toast just before serving, keeping the edges of the bread uncovered for a satisfying contrast of crisp crust and soft, saucy beans.
Urban Dining Plate, Lid White, Set of 4
Speckled stoneware plates with a natural sandy rim, for everything from loaded beans on toast to relaxed weekend lunches.
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For more plant-based inspiration, browse our vegetarian recipes and vegan recipes.