These homemade baked beans are rich, cheesy, spicy and outrageously delicious. Better still, they couldn’t be easier to make!
The BEST Homemade Baked Beans
I know, what the heck’s wrong with a can of Heinz?! 🤣Literally nothing, I’ve got about 30 cans in my cupboard as we speak. BUT, you honestly can’t beat a batch of homemade baked beans. Not when they taste this darn good anyway 🤪Here’s why you’re gonna LOVE these beans:
- Flavour – They have a deep, rich, smoky and spicy flavour.
- Easy – Incredibly easy to make, minimal prep and all in one pot!
- Any Occasion – I usually have these for lunch, but they also work great for breakfast and are hearty enough to eat for dinner OR as a side!
Which are the best beans to use for homemade baked beans?
In most store bought canned baked beans haricot/navy beans are used. I prefer larger and more hearty beans, so here I use cannellini beans. Butterbeans are also nice and big, pinto beans also work great too.
Spicy Baked Beans
For me, beans in a rich tomato sauce take on spice so well. It’s tempting to inject spice into things without adding the flavour alongside it. I was quite conscious when developing this recipe to ensure the spice injects flavour too.
What makes these beans ‘spicy’?
- Spicy Chorizo – This adds a gorgeous punch of flavour, plus, who doesn’t want crispy pieces of chorizo through their beans?!
- Chipotle Paste – Chipotle offers a smoky kind of spice that’s carried beautifully in these beans. You can sub chipotle powder.
What are the best seasonings to add?
For this recipe I add smoked paprika and cumin. You really don’t need anything else! These, alongside the onion & garlic really compliment the chipotle and chorizo. I find herbs distracting here so don’t add them either. Again, no need!
How to make homemade spicy beans (quick summary)
- Soften onion & garlic in oil.
- Add chorizo and brown.
- Stir in tomato puree.
- Pour in chicken stock and passata.
- Add seasoning.
- Add beans and simmer.
Cheesy Baked Beans
Oh come on, you don’t need to be a regular reader of mine to know this was coming 🤣Cheesy beans are a given here.
Once you’ve reduced down the beans you can either sprinkle over cheese and pop on the lid until it goes gooey
Sprinkle over the cheese and pop the pot under the grill and broil so it goes nice and crispy (if your pot is oven safe)
Simply serve the beans and sprinkle over cheese at the end. Up to you. You could also leave the cheese out, but, cheesy beans?!?!?!?
What’s the best cheese to use?
I like a nice sharp cheddar, but Monterey Jack also works great here.
Homemade Baked Beans FAQ
What can I serve these with?
I usually go for them plonked on a Baked Potato. Beans on toast also works great, but they also work great as a side dish to a main or even as a dish to bring to potlock!
Can these be frozen?
Yup! Just cool and store in a ziplock bag or airtight container, then thaw and heat on the stove or straight in the microwave!
What if I go overboard with the spice?
Consider an extra pinch of sugar and/or a dollop of yogurt or sour cream served at the end!
Hey, whilst you’re here why not check out my other recipes?
Delicious Recipes using Beans
- Sausage and Bean Casserole (Pinto Beans)
- Breakfast Burritos (Cannellini Beans)
- Chilli Con Carne (Kidney Beans)
- Cheesy Ground Beef Quesadillas or Roasted Sweet Potato Quesadillas (Black Beans)
Alrighty, let’s tuck into the full recipe for these homemade baked beans shall we?!
How to make Homemade Baked Beans (Full Recipe & Video)
Spicy Homemade Baked Beans
- Large Pot & Wooden Spoon
- Sharp Knife & Chopping Board
- Cheese Grater
- Jug (for stock)
Ingredients (check list):
- 2x 14oz/400g cans of Cannellini Beans, drained (see notes)
- 2 cups / 500ml Tomato Passata (Pureed/Sieved Tomatoes in US)
- 1 cup / 250ml Chicken Stock
- 5.3oz / 150g Spicy Chorizo, diced
- 1-1.5cups/100-150g Cheddar Cheese, grated
- 1 tbsp Chipotle Paste (see notes)
- 1 medium Onion, finely diced
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 2 fat cloves of Garlic, minced/finely diced
- 2 tsp Sugar
- 1 tsp EACH: Smoked Paprika, Cumin
- Salt & Black Pepper, to taste
- Olive Oil, as needed
- In a large pot over medium heat add your diced onion with a drizzle of olive oil. Fry until they begin to soften, then add in the garlic. Continue frying for a minute or so longer, then add the chorizo.
- Fry further until the chorizo goes nice and crispy and the onion/garlic is just starting to catch colour. Add 2 tbsp tomato puree and fry for a minute or so, then pour in the passata and chicken stock.
- Add in smoked paprika, cumin, sugar, salt & pepper (to taste) and give it a good stir. Pour in your drained beans and stir. Bring to a boil then immediately reduce heat to a simmer. Leave the lid off and reduce down the sauce for 15-20mins, or until the sauce is nicely thickened, stirring occasionally.
- From there, you can either sprinkle over the cheese and pop the lid on for a few mins until it goes gooey. Or, pop it under the grill so the cheese goes nice and crispy (if your dish is oven proof). Or, you can leave off the cheese and just sprinkle over when served.
Quick 1 min demo!
Your Private Notes:
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