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)
82 Calories
1g Fat
17g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 82
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 72mg 3%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 17%
Total Sugars 4g
Protein 5g
Vitamin C 20mg 101%
Calcium 68mg 5%
Iron 2mg 11%
Potassium 560mg 12%
*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, but they are good for you too.


  • 1/2 cup (110 grams) dried white beans

  • 1 small onion, peeled

  • 4 whole cloves

  • 4 teaspoons tomato paste

  • 6 black peppercorns

  • 1 bay leaf

  • 4 fresh sage leaves

  • 6 large cloves garlic, peeled

  • 1 can tomatoes, chopped

  • 1 tomato, diced, peeled, and deseeded

  • 1 dash salt

  • 1 dash freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil, optional

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.