Baked Beans
Prep time: 
Cook time: 
Total time: 
Serves: 850 to 900g (4 to 6 serves)

Delicious just on it's own ... but great with eggs and bacon!

You can cook your own beans, but if you are in a hurry then two cans of drained Borlotti beans is all you need. I prefer organic, but use what you like.

If you wish to cook beans yourself, follow this simple process:

Soak 200gms of dry beans in water overnight (do this in the TM basket - they will end up weighing approximately 400g once soaked). The next day fill TM bowl with 1.5 litre water, rinse the beans well (which are still in the basket) and place basket into TM bowl, ensuring there is enough water to totally cover the beans. Cook 45 minutes / 100 / speed 3 . Remove the basket with the beans and use as desired.

NB: This was done in a TM31 so I haven't tested this cooking time in the TM5, so test and then add a few more minutes if necessary ... to test, press a bean between your thumb and forefinger and it should "squish" easily without a hard piece in the middle.

When the 200g of beans are cooked they will weigh around 440g, which is almost twice the weight of a single 420g can which, when drained, will give you about 240g of beans.

I love baked beans just on their own with a slice of toasted sourdough bread, but they are wonderful served with any version of cooked eggs that you desire, along with a couple of slices of pan fried bacon, and some slivers of avocado on the side … heaven!

I have a very weird sense of food combinations, so I have eaten cold leftovers for dinner the next day, spooned over some finely chopped cucumbers and halved tiny toms, with some labne or sour cream on top, which is drizzled with homemade sweet chili sauce and then topped with chopped coriander … my kind of meal! Please don't judge me!

For a little bit of extra bite, add a spoonful of sweet chili sauce along with the butter and parsley.
  • 1 brown onion, peeled and cut into quarters
  • 20g olive oil
  • 1kg ripe roma tomatoes, washed and cut into large chunks #
  • 480g cooked borlotti beans (or 2 tins drained)
  • 1 tsp sea salt flakes
  • 20g maple syrup
  • 20g butter
  • 2 tbls chopped fresh parsley
  • # I don’t peel my tomatoes as I don’t mind having the skin in my sauce … but if you prefer them peeled, cut a small cross on the base of each tomato, place 2-3 at a time into a heatproof bowl, pour over boiled water, let stand for 30 seconds, remove tomato (be careful of the hot water) and with a small knife grip an edge of the skin on the base and it should peel off easily … repeat with remaining tomatoes
  1. Place onion and oil into TM bowl and chop 3 seconds / speed 7, scrape around sides
  2. Sauté 5 minutes / Veroma / speed 1 (without MC)
  3. Add tomatoes and cook 30 minutes / Veroma / speed 1 (without MC / basket on lid)
  4. Check sauce for thickness, and if you like a thicker sauce like me then continue cooking 15 minutes / Veroma / speed 1 (I cook mine for a full 45 minutes as I want the sauce to be thick, but if you prefer a thinner sauce, then cook for another 5 minutes only)
  5. Add drained beans, salt and maple syrup and cook 5 minutes / 100 / Reverse / speed soft (spoon icon)
  6. Add butter and parsley and stir through with your spatula … serve as desired
  7. Will keep for 4 to 5 days in the fridge, but I am sure they will be gone by then!
Recipe by The Passionate Pantry at