Homemade Irish Baked Beans

Homemade Irish Baked Beans

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
110 Calories
5g Fat
15g Carbs
3g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 110
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 37mg 2%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 12%
Protein 3g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Opening a can of British or Irish baked beans and serving hot on toast is the ultimate, tasty, fast food, and there is barely a home which does not keep a tin in the cupboard. However, homemade baked beans add another dimension; not only are they delicious, but you can also control what goes in and avoid the added sugar found in the canned variety.

Also, of importance is that making your own beans, in the long run, is not only more nutritious but more economical too. Unlike a can that you pull from the shelf, these beans do take a little time. But make a large pot full as they freeze really well.

Beans are an important part of a full English or Irish breakfast or you can serve them on toast for lunch. Peas, beans, and pulses are not only tasty. they are good for you too.


  • 1/2 cup/110 g dried white haricots blanc
  • 1 small onion (peeled)
  • 4 cloves
  • 4 teaspoon tomato concentrate
  • 6 black peppercorns
  • 1 bay leaf
  • 4 sage leaves (fresh)
  • 6 large cloves of garlic (peeled)
  • 1 can tomatoes (chopped)
  • 1 tomato (diced, peeled and deseeded)
  • Dash of salt
  • Dash of freshly ground black pepper
  • Optional: 2 tablespoons extra virgin olive oil

Steps to Make It

  1. Gather the ingredients.

    Homemade Irish Baked Beans ingredients

    The Spruce / Julia Hartbeck

  2. Place the dried beans in a large bowl or pan, cover with cold water and leave to soak overnight.

    beans with water in a bowl

    The Spruce / Julia Hartbeck

  3. The next day rinse the beans and place in a large ovenproof pan or deep roasting tin, with enough cold water to cover. Preheat the oven to 320 F / 160 C.

    beans and water in a pot

    The Spruce / Julia Hartbeck

  4. Pierce the peeled onion with the cloves and add to the beans with 2 teaspoons of the tomato concentrate, black peppercorns, bay leaf, sage, garlic, and canned tomatoes. Bring to a boil on the stovetop then place in the oven for approximately 2 to 3 hours until the beans are quite soft.

    tomato concentrate, black peppercorns, bay leaf, sage, garlic, and canned tomatoes in a pot with the beans

    The Spruce / Julia Hartbeck

  5. From time to time during the cooking, check the beans aren't drying out. If they appear to be, lower the heat and add a little boiling water.

    bean mixture cooking in a pot

    The Spruce / Julia Hartbeck

  6. Remove the bay leaf, cloves, and onion. Add the diced tomato and the remaining tomato concentrate, stir, then cook for 30 minutes more. Season to taste and serve sprinkled with olive oil if using.

    Homemade Irish Baked Beans in a pot

    The Spruce / Julia Hartbeck


  • Try adding a little curry powder to the beans for a tasty alternative that's good on toast or on a baked potato.
  • When cooking any previously dried bean or pulse, you should never season while cooking. Adding salt during the cooking process makes the beans tough. Leave it until the dish is completed then season to your taste.