Easy Homemade Baked Beans with Chipotle

Once you make baked beans from scratch, the tinned version loses a lot of its appeal. These homemade chipotle baked beans are smoky, a little sweet, and have a depth of flavour that you simply can’t get from a can. They come together easily and are one of those recipes I find myself making on repeat.

Beans are one of the most underrated ingredients in the kitchen. They’re affordable, packed with fibre and protein, and completely delicious when you give them the flavour attention they deserve. This version is vegan as it stands, but it’s very easy to add a fried egg, some grated cheese or crispy bacon if you want more protein alongside.

The chipotle in adobo sauce is what makes this recipe. It has a smoky, slightly fruity heat that’s completely different from regular chilli. Every time I make this I find myself thinking about eating it cowboy-style around an open fire, which says something about where these flavours take you.

Oven or stovetop?

I use a lidded cast iron skillet and prefer the oven because I can put it in and forget about it. The oven gives an even, gentle heat and means there’s no risk of the beans catching on the bottom of the pot. If you cook these on the stovetop, keep the heat low and stir every so often to check they’re not sticking.

What beans work best?

Cannellini, red kidney and black beans all work beautifully here. I’ve used different combinations depending on what I have in the pantry and it always works. A reader made these with black beans and chickpeas and said they were excellent. Use whatever you have.

What if I can’t find chipotle in adobo sauce?

It’s worth tracking down — most delis and well-stocked supermarkets carry it. If you genuinely can’t find it, substitute 2 Tbsp of chopped pickled jalapeño and 1 tsp of smoked chilli flakes. The flavour won’t be identical but the smokiness is close enough.

What to serve with chipotle baked beans

Toast is the obvious answer and it’s a great one. Sourdough is particularly good here. A fried egg on top makes this a complete meal. Grated cheese, crispy bacon or good sausages alongside are all worth considering for something more substantial. These are also excellent as a side with grilled meat or as a filling for a breakfast wrap.

FAQs for Chipotle Baked Beans

Can I make chipotle baked beans ahead of time?

Yes. These taste even better the next day once the flavours have had time to settle. Make them up to 2 days ahead, store covered in the fridge, and reheat gently on the stovetop or in the microwave with a small splash of water to loosen.

Can I freeze homemade baked beans?

Yes, these freeze reasonably well. Cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently. The texture of the beans may soften slightly but the flavour holds well.

How much tomato should I use?

One standard 400 gram tin of whole tomatoes, blitzed smooth, or the same quantity of tomato passata. Both work equally well. Passata is a convenient shortcut if you have it.

Can I adjust the heat level?

Easily. Add more chipotle for extra heat, or stir in a pinch of dried chilli flakes alongside it. For a milder version, use half the chipotle and taste as you go.

Homemade Chipotle Baked Beans Recipe

Smoky, rich homemade baked beans with chipotle, cumin, smoked paprika and a touch of maple syrup. Vegan as written and delicious on toast.

Print Recipe

Prep Time:10 minutes mins

Cook Time:45 minutes mins

Ingredients

• 3 Tbsp olive oil
• 2 red onions finely chopped (about 2 cups)
• 1 medium carrot grated
• 4 garlic cloves crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 tsp Dijon mustard or any mustard
• 1 Tbsp chipotle in adobo sauce finely chopped
• 400 grams 1 tin whole tomatoes, blitzed smooth, or the same quantity of tomato passata
• 1 Tbsp brown sugar
• 1 Tbsp maple syrup
• Salt and black pepper
• 2 x 400 gram tins of beans drained (cannellini, red kidney or black beans)
• 2 medium sprigs of rosemary
• Toast to serve

Instructions

• Preheat the oven to 180°C (350°F).
• Heat a large lidded cast iron skillet or oven-proof pot over medium heat with the olive oil. Add the onions and carrot and cook with the lid on for 6 to 8 minutes until softened, stirring occasionally. The lid traps steam and prevents over-browning.
• Add the garlic and fry for a further minute. Add the tomato paste, cumin, smoked paprika, Worcestershire sauce, mustard and chipotle. Stir to combine.
• Pour in the blitzed tomatoes or passata. Add the brown sugar, maple syrup and drained beans. Season well with salt and pepper. Add extra chipotle or chilli flakes if you like more heat. Tuck the rosemary sprigs into the sauce and submerge them.
• Put the lid on and bake in the oven for 30 to 40 minutes. You can stir once halfway through.
• Remove the rosemary sprigs. Taste and adjust seasoning. Serve hot on toast with any accompaniments you like.

Notes

Chipotle substitute: If you can’t find chipotle in adobo sauce, use 2 Tbsp chopped pickled jalapeño and 1 tsp smoked chilli flakes.

Bean options: Cannellini, red kidney, black beans and chickpeas all work well. Use whatever you have, or a combination.

Stovetop method: Cook over low heat with the lid on, stirring occasionally, for 30 to 40 minutes. Watch that the beans don’t catch on the bottom.

Storage: Cool and store covered in the fridge for up to 3 days. Reheat gently with a small splash of water to loosen.

Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Servings: 4

For more recipes with pulses and beans, try chickpeas and chorizo with sherry, chickpea and chorizo shakshuka, the famous hummus by Yotam Ottolenghi and Sami Tamimi, three bean soup with fresh basil and watercress or pizza hummus.

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