Recipe: Creamy Broth-Cooked ‘Baked’ Beans

by Michelle on September 18, 2012 · 4 comments

in Dairy Free,Healthy Dinner,Healthy Lunch,Recipes,Refined Sugar-Free,Sprouted Grains/Seeds,Season,Meal,Spring,Vegan Recipes

Here is a another bean-y recipe which I hope you’ll enjoy! This recipe has options in the recipe to adapt it for those who follow a vegan and vegetarian diet (see the  ‘v’ next to the ingredients). It is also gluten-free. This is my delicious version of baked beans.


Recipe: Creamy Broth-Cooked ‘Baked’ Beans

Makes: 2-3 serves


  • ~1.5 C. dry navy/haricot beans (Note: the volume was taken when the beans were dry)
  • 2 tsp. coconut oil (v) or ghee or butter
  • 1 brown onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • spices: 2 tsp. sweet paprika powder, 1 tsp. coriander powder & 1/2 tsp. cinnamon powder
  • 1 large tomato, chop into very small pieces
  • ~1.5 C vegetable broth (v) or bone broth
  • 1 tbsp. lemon juice + 1 tsp. lemon zest
  • (optional) 1 tbsp. cashew cream/macadamia cream (v) or dairy-milk cream
  • salt and pepper, to taste
How to:
  1. Cooking the beans: If possible, soak the beans in water overnight. Discard the soaking water. When you’re ready to cook the beans, in a pot add the beans and enough water to cover them, then simmer  on low for about 1 – 1.5 hours or until they are very soft (check the water so it doesn’t get too long & top up if necessary) . I found that some of the skins came off the beans, I just picked them out (you don’t have to). Don’t add salt to the water at this stage as it will harden the beans. When cooked, drain the water away and rinse the beans in a colander.
  2. Empty the pot. Put the pot back on the stove. Heat and cook the onion and garlic until the onion is translucent. Add the tomato and spices and cook until the tomato is soft.
  3. Add back the back the beans along with the broth. Cook on low until the broth evaporates somewhat and a sauce forms. Stir in the lemon juice and zest and the cream.
  4. Season with salt and pepper.
  5. Enjoy!



Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

More Posts by Michelle →
Related Posts Plugin for WordPress, Blogger...

{ 4 comments… read them below or add one }

Deb September 19, 2012 at 6:29 am

Baked beans are one of my favourite meals. From (basic) baked beans I add whatever else you might like and have on hand eg. feta cheese, soft poached eggs, bacon, chorizo.


Michelle September 19, 2012 at 11:23 am

It’s one of my faves as well, Deb. All those additions sounds absolutely amazing! Yummo!


Kate @ Nutrition by Nature September 19, 2012 at 7:10 pm

Yum Michelle! I looooove baked beans (even the tinned variety I’m a little ashamed to admit!!). I make mine with a big dollop of blackstrap molasses, makes it deliciously sweet.


Michelle September 20, 2012 at 9:15 pm

I have to admit that I too love tinned bakes beans! Yum molasses would bw delicious in it! When I made this recipe I added a bit of maple syrup at the end which made it quite tasty! Will try your molasses very next :)


Leave a Comment

Previous post:

Next post: