Why buy baked beans when they are so easy to make yourself. Vegetarian baked beans with a tangy tomato sauce are a British staple. Can be served hot or cold.


Recipe Summary

10 mins
6 hrs
8 hrs
14 hrs 10 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place kidney beans in a large saucepan. Cover with water and soak for 8 hours, or overnight.

  • Drain water from kidney beans. Pour in fresh water to cover by 1-inch; add 1 teaspoon salt.

  • Cook beans over low heat for 2 hours. Remove from heat; drain excess water from pan until it just covers beans.

  • Stir in tomato paste, brown sugar, vinegar, cornmeal, remaining 1 teaspoon salt, cumin, hot paprika, and ginger to beans. Mix well.

  • Cook bean mixture over low heat for 2 hours. Stir to loosen any beans on the bottom of the pan. Continue to cook over low heat until bean mixture has reduced and thickened, about 2 hours more.

Nutrition Facts

225 calories; protein 12.7g; carbohydrates 44.8g; fat 0.8g; sodium 937.2mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I decided on one change before I ever started. 3 cans of tomato paste would have been overkill. I decided to start with just 1 can and even that was too much. I ended up having to add a lot more of the other ingredients to compensate for the dominate tomato paste from a can taste. Another thing I did not like and don't felt it belonged was the ginger. I ended up adding a bunch to the recipe to make it work but I won't attempt this one again. Sorry. Read More