Alleviate headaches with Vegan Spicy Baked Beans
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Homemade Vegetarian Spicy Baked Beans

Making your own homemade spicy baked beans is incredibly easy and infinitely more healthy, nutritious and of course delicious than regular shop-bought varieties!! Vegetarian, Vegan, Dairy free and Gluten free, this dish ticks all the boxes and is so versatile; you can use it as a veggie side with grilled/baked chicken or fish or as a topping for nachos, but it’s hearty enough as a main meal on its own with some crusty bread or on toast with a fried egg on top (divine!). It freezes well, so don’t be afraid to make a big batch!
Course: Breakfast, Main Course
Keyword: Baked beans, Breakfast, Homemade, Lunch
Author: May Simpkin


To make these delicious spicy baked beans, you’ll simply need….

  • 2 tins Cannellini or Haricot beans; drain and well rinsed
  • 4 cloves Garlic
  • 1 large Sweet Red Pepper finely sliced in small pieces
  • 1 large Onion finely chopped
  • 500 ml Passata
  • 2 tsps Paprika
  • 1/2 tsp Smoked Paprika
  • Pinch Cayenne Pepper optional
  • Olive Oil
  • 1 tsp salt
  • 1 small bunch flat leaf parsley – finely chopped for garnish


Here’s how…..

  • Heat oil in a large saucepan over a moderate heat and add the onions and garlic
  • Cook for approximately 5 minutes, allowing them to “sweat” until they are soft, stirring to ensure it doesn’t stick or brown. 
  • Add the peppers and the paprika and cayenne (if using) and cook for a further minute before. 
  • Add the beans and passatta
  • Bring to the boil and reduce heat and allow to gently simmer for approximately 15 mins, until the sauce has thickened slightly.

Sprinkle with chopped parsley and serve.


    Serving Suggestions:
    Serve with cubes of Feta cheese sprinkled on top Serve with thick slices of pan-fried Halloumi cheese Arrange the beans in thin layer in a large frying pan and gently break an egg over the beans. Add as many eggs as the pan will allow and leave to cook for 5 mins over a low heat. Cover the pan to ensure the eggs cooks properly. Serve with crusty bread as a breakfast, brunch or light meal