One of my fondest childhood memories is having spaghetti bolognese on buttered crumpets for breakfast. And sometimes, when the homemade sort wasn’t on the menu, we’d have it with tinned spaghetti. Yep, I was a casual tinned spaghetti eater.

I always turned my nose up at tinned baked beans even though the sauce is probably the same as the one in tinned spaghetti. Now, I’m fully supportive of baked beans – only, the homemade variety. I can’t say when or how or why, only that I’m very glad to be at this party.

The secret to this recipe is all in the herbs. Thyme is one of them but sage really elevates the dish – not too much to overpower but not to little to get lost… just enough.

These homemade baked beans are great on gluten-free toast but they’re also great without, with some avocado and hasselback potatoes if you’re looking for a less processed option.

Easiest-ever homemade baked beans {vegan, gluten-free}
Serves 2-3

1 brown onion, diced
1 tbsp garlic powder
2 tbsp tomato paste
1 tbsp dried thyme
3 roma tomatoes, diced
1 tsp salt
1 tin cannellini beans, drained and rinsed
1/2 cup vegetable stock
3-4 fresh sage leaves, chopped

Heat some oil in a heavy-based saucepan. Add onion and let sauté a few minutes.

Once onion is soft and slightly browning, add garlic powder, tomato paste, thyme, tomatoes and salt. Mix until well combined. Cook over medium heat stirring occasionally until tomatoes start to soften.

Add cannellini beans and mix through. Slowly add vegetable stock 1/4 cup at a time until all liquid is absorbed.

Add the chopped sage and turn off the heat. Serve with toast, avocado and/or hasselback potatoes.