Smokey Baked Beans (no added refined sugar)

Smokey baked beans are one of my all-time favourites. Problem is, the store-bought ones are chock full of sugar and preservatives and basically aren't as healthy as you might think. So, once again, I have had to resort to making my own new and improved version of the breakfast favourite. Naturally sweetened with grated apple and carrot (without losing all the fibre) and the added nutrients of grated zucchini make these beans a hot favourite for creating a hearty breakfast option without tossing your health regime to the wind.
Baked beans are great on toast or served with a baked potato and guac and are perfect to warm up and pour over nachos. You decide.
OK let's get into it!
Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, Comfort Food, Dinner, Lunch
Cuisine American, Australian, English
Servings 8


  • 1 tbsp olive oil
  • 4 400g cans of beans (2 x borlotti, 1 x cannellini, 1 x red kidney. Alternatively use 4 cups of dried beans soaked overnight)
  • 1 800g can crushed tomatoes
  • 1 lge onion finely chopped
  • 1 green apple peeled, cored and grated.
  • 1 med carrot grated
  • 1 med zucchini grated
  • 4 cloves garlic crushed
  • 2 cups vegetable stock
  • 3 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 2 tsp dried basil
  • 1 tbsp nutritional yeast
  • 1 tsp oregano
  • 1 tsp salt optional
  • 1/4 tsp cayenne powder
  • 1/2 tsp black pepper
  • 1 tsp Marmite/Vegemite
  • 1/2 tsp onion powder
  • 1/2 tsp celery salt
  • 1 tsp cornflour mixed with 1/4 cup water for thickening.


  • Drain and rinse the beans then set aside.
  • Add the oil to a large pot and heat on medium. Add the onions and garlic and cook for around 5 min until the onion has softened.
  • Add the grated apple, carrot and zucchini and stir through. Cook for another 5 min, stirring regularly (add a little water if it begins to stick).
  • Pour in the beans, tomatoes and stock and stir through.
  • Add the rest of the ingredients except for the cornflour mix, stir through then cover and simmer on low heat for at least 45 min, stirring occasionally
  • Remove lid and simmer uncovered for a further 15 minutes.
  • Add the cornflour mix and stir through. Simmer for a couple more minutes and serve.


Normally I would use dried beans that had been soaked for 24 hours but unfortunately, due to grocery supply issues, I was forced to settle with canned beans this time. If you use cans, make sure you buy BPA free.
Tip: This recipe makes a lot of baked beans! Good thing they freeze well. Spoon adequate portions into containers and freeze.
When stored properly, baked beans can be frozen for up to 6 months.
Keyword baked beans, BBQ sauce baked beans, breakfast, Cholesterol free, Dairy Free, healthy, Healthy foods, lunch vegan, no added sugar, plant based, red kidney beans, smokey baked beans, vegan breakfast, vegan snacks