Smokey Baked Beans

Smokey Baked Beans

These smokey baked beans are my new favourite thing to have for breakfast. The chickpeas add a great texture and the fresh tomatoes and spinach leaves give some extra nutrition and green-ness. Perfect on toasted Kalamata olive sourdough any morning of the week, these vegan baked beans are quick, easy and super healthy.

Whether you’re entertaining friends for breakfast, or meal prepping for your week, this recipe delivers highly nutritious protein rich servings that are tasty and keep well in the fridge.

Smokey Baked Beans Perfect for Entertaining

I recently had friends over for Sunday breakfast and I served these in the middle of the table with some sautéed mushrooms and avocado halves.

They were super popular and people loved the smokiness in the beans. I don’t have a smoke gun (it’s on my list of things to buy), so I used liquid smoke instead. I’ve only just started experimenting with liquid smoke and I love the flavour it infused into these vegan baked beans.


Smokey Baked Beans

Quick, Easy and Nutritious

By using canned beans and chick peas and nearly all the ingredients available in my pantry, these beans are quick and easy to make. If you don’t want to go to the shop to get fresh thyme, substitute with a couple of teaspoons of dried thyme instead. Fresh might be best, but dried works just as well too.

These smokey baked beans are:

  • Vegan
  • Packed with protein
  • Low fat
  • Cooked up quickly in under 20 minutes
  • Great on toasted sourdough
  • Made with pantry items
  • Only around 200 calories per serve


Smokey Baked Beans
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5 from 1 vote

Smokey Baked Beans

This home made vegan baked bean recipe delivers delicious smokey baked beans, perfect on crispy toasted sourdough.
Course Breakfast, Side Dish, Sides
Cuisine American, Australian, English
Keyword Baked Beans, Beans, Smokey, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Calories 205kcal
Cost $5


  • 1 tbsp Olive Oil
  • 1/2 Brown Onion Peeled and diced
  • 3 cloves Garlic Peeled and Minced
  • 7 sprigs Fresh Thyme Leaves picked
  • 1 tbsp Brown Sugar
  • 2 tbsp Water
  • 2 tbsp Tomato Paste
  • 1 1/2 tsp Smoked Paprika
  • 2 tsp Liquid Smoke
  • 2 tsp Lemon Juice
  • 1 pinch Black Pepper
  • 1/2 tsp Salt
  • 200g Cherry Tomatoes Halved
  • 1 1/2 cups Tomato Passata
  • 1 can Cannellini Beans 400g can drained and rinsed
  • 1 can Chick Peas 400g can drained and rinsed
  • 50 g Baby Spinach Leaves


  • In a medium saucepan, heat olive oil over medium high heat and brown onion and garlic until soft.
  • Add thyme leaves, stir and allow to cook for 1 minute or until fragrant.
  • Add smoked paprika, stir and allow to cook for 1 minute or until fragrant.
  • Add brown sugar, water, tomato paste, liquid smoke and lemon juice. Allow to cook for 3 minutes, stirring occasionally.
  • Season with salt and pepper and taste, adjusting herbs, spices, lemon juice and liquid smoke to your liking.
  • Add cherry tomatoes and cook for 1 minute, stirring occasionally.
  • Add passata, beans and chick peas and stir to coat. Allow to cook for around 3 minutes, stirring occasionally. If the mixture seems to dry, add a little water or some extra passata.
  • Stir in spinach leaves, remove from heat and allow the leaves to wilt in the sauce.
  • Serve on toast garnished with extra thyme leaves.

2 thoughts on “Smokey Baked Beans”

  • 5 stars
    I made this recipe yesterday with the random crap I had in the cupboard.
    I ended up substituting the brown onion with red onion, the cherry tomatoes for tinned tomatoes, the beans for whatever beans I had in the cupboard (1 tin kidney and 1 tin of something else…), and I added diced sweet potato.
    It turned out so well! I kept the base sauce and just changed what went in it and it was just so delicious.
    This is absolutely going to be a regular meal in our household now. I’m even able to easily adapt it for my 1 year old son.

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