Sweet & Smoky Baked Beans

Baked beans are such a classic British food and a staple in most kitchens, but this simple homemade variation completely upgrades them. With a rich tomato base and delicious smokey flavour thanks to the smoked paprika which is balanced out by the sweet maple syrup and chunks of juicy sundried tomatoes, these beans are a great addition to your breakfast or brunch.

Whilst I love traditional baked beans, they can be a little bland and boring and that’s why I love this version. These beans are bursting with flavour and are so easy and inexpensive to make; I used mixed beans in place of the traditional haricot beans, which gives this dish a little more texture and makes them a little more interesting. Simply heat everything up in the pan, leave it to thicken and serve. I love mine alongside avocado toast, vegan sausages or my favourite – served in a sweet potato brunch bowl with a generous scattering of fresh parsley or coriander.

I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.


Serves 2

  • 1 x 400g can mixed beans
  • 1 x 400g can chopped tomatoes
  • 25g sundried tomatoes, roughly chopped
  • tbsp maple syrup
  • tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • small handful fresh parsley, chopped


  1. Add the chopped tomatoes to a pan and place over a low-medium heat. Add the sundried tomatoes, maple syrup, cumin, paprika and smoked paprika to the pan and stir until fully combined.
  2. Bring the mixture to the boil.
  3. Once the mix is boiling, reduce the heat to low and add the mixed beans along with the chopped parsley. Stir until combined and leave to simmer for 25-30 minutes until the sauce has thickened.
  4. Once the sauce has thickened, remove from the heat and serve. I love mine in a sweet potato brunch bowl topped with extra fresh parsley or alongside slices of avocado toast. Enjoy!
  5. Any leftovers will keep in an airtight container in the fridge for up to 5 days, but I like to freeze the extra portion where they’ll keep for up to 6 weeks.

This post is part of my Veganuary series; you can learn more about the campaign and donate here.

If you liked this recipe then why not try my Roasted Carrot and Butternut Squash Soup or Peanut Butter and Tahini Roasted Aubergine Noodle Bowl.

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Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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