Herb-crumbed baked beans

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Herb-crumbed baked beans
  • 1 medium brown onion (150g)
  • 2 rindless bacon slices (130g)
  • 1/4 cup (60ml) olive oil
  • 2 slice sourdough bread (140g)
  • 1/2 cup (40g) finely grated parmesan cheese
  • 1/4 cup loosely packed fresh oregano leaves
  • 2 clove garlic
  • 1.2 kilogram (2.5lb) canned white beans
  • 2 cup (520g) bottled tomato pasta sauce
  • 1 tablespoon worcestershire sauce
  • 1/4 cup (60ml) pure maple syrup
  • 2 teaspoon smoked paprika


Herb-crumbed baked beans
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Peel onion; chop onion and bacon coarsely. Combine onion, bacon and 1 tablespoon of the oil in 2-litre (8-cup) ovenproof dish. Bake, uncovered, about 15 minutes or until onion is browned lightly.
  • 3
    Meanwhile, tear bread into coarse pieces; combine bread, cheese, oregano and remaining oil in medium bowl.
  • 4
    Peel and crush garlic. Rinse and drain beans. Stir beans, sauces, maple syrup, garlic and paprika into bacon mixture; season. Top with bread mixture. Bake, uncovered, about 10 minutes or until bread is browned.


This simple and delicious baked bean recipe is sure to become a firm family favourite. After trying these baked beans, the canned variety will pale in comparison.