Homemade Baked Beans on Wholegrain Toast

Homemade baked beans are far healthier than the tinned version as tinned contains high levels of added sugar.  The tomatoes and cannellini beans also offer a rich source of potassium and magnesium. Potassium is known to lower blood pressure. Of late, a greater emphasis has been placed on getting adequate potassium in the diet along with calcium and magnesium to prevent and control high blood pressure. High blood pressure is a major risk factor for cardiovascular disease.


Recipe by Juliet Hall
Serves - 2
Prep. Time - 5
Cooking Time - 10


  • 200g Passata (I used homemade – see below for recipe)
  • 1tbsp tomato puree
  • ½ tsp smoked paprika
  • 1tsp mixed herbs
  • 1tbsp tamari
  • 1tsp maple syrup (optional)
  • Black pepper to season
  • 2 cans of cannellini beans, rinsed and drained
  • 2 slices of freshly toasted whole grain bread

For the passata

  • 500g tomatoes
  • 4 garlic cloves (roughly chopped)
  • 1 tbsp basil (roughly chopped)



  • Mix together the ingredients for the tomato sauce, and bring to the boil.  
  • Add the beans and simmer for 10 minutes.  
  • Serve on warm toast.

For the passata

  • Add all ingredients to a pan and bring to the boil, then simmer for 20 minutes.
  • When the garlic and tomatoes are soft, transfer to a blender and blend until smooth.

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