Creamy homemade baked beans


This meal is great as a snack, for breakfast or made into a bigger meal for dinner. It is packed full of flavour and high in protein and iron - a great option for vegetarians. It will keep you feeling full, and you can add some toast if you want to bulk up the portion. Any form of greens will add to the fibre content, just make sure you place the beans on top of them so they soften slightly.


Prep: 5 mins

Cook: 8 mins

Makes for: 1 adult + 1 child

Freeze? Yes

Suitable for bub? 9 months+


1 can of butter, cannellini, red kidney

or black beans

2 tbsp olive oil

Juice of 1 lemon

1/2 tsp chilli flakes or powder (optional)

1 garlic, finely chopped

1 tsp of miso

3 tbsp of tomato paste

1 egg, boiled (replace with tempeh for a vegan option)

Handful of greens, eg spinach


In a small saucepan, add the olive oil, lemon, garlic and chilli and heat on medium for 2 minutes. Stir in the tomato paste and miso and mix until all ingredients are combined (you can add a drizzle of water to get this really smooth). Drain the tin of beans, add to the tomato mixture, and stir for 5 mins or until the beans are nice and hot. Mash it up a little if serving to baby. Serve on top of the greens in a bowl, and add the boiled egg. The baked beans can be frozen once cooled, for up to a month.