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Better than Baked Beans

Takes 30 mins to cook Takes  20 mins to prepare


1 onion

2 carrots

1 celery stalk

1 clove garlic

400g carton chopped tomatoes

1 tbsp tomato purée

Pinch soft light brown sugar, optional

Fresh rosemary stalk or a pinch of ground sweet paprika

400g tinned cannellini beans, drained and rinsed

400g tinned butter beans, drained and rinsed



  1. Peel and finely chop the onion, carrots, celery and garlic – they don't have to be too fine if you are going to blend the sauce later.
  2. Heat the oil in a heavy-based pan, add the onion, carrots, celery and garlic and cook gently for about 10 minutes until soft.
  3. Add the chopped tomatoes, tomato purée, sugar and rosemary or paprika. Cook for about 10 minutes, until the sauce has thickened slightly.
  4. You have the choice to leave the sauce 'chunky' with bits of carrot, celery and onion or you can give the sauce a quick whizz with a handheld blender (or food processor) until smooth.
  5. Add the beans to the sauce and cook for another 10 minutes until heated through.
  6. Serve with jacket potatoes and steamed green vegetables.


Tip: For little ones you can squash the beans and mix with mashed potato or baby rice.

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