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Home-made Baked Beans
By Michelle Campbell
Home-made Baked Beans
In this recipe
The mildly spiced BAVARIAN MUSTARD that Robert turned into a habit
His grandkids know Worcestershire Sauce as 'Grandpa's Sauce' but John knows that won't last
Preparation time:
15 mins
Cooking time:
35 mins
  • 2 teaspoons Beerenberg Extra Virgin Olive Oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 250 grams rindless shortcut bacon, chopped
  • 2 x 400 gram cans cannellini beans, drained and rinsed
  • 400 gram can diced tomatoes
  • 2 teaspoons dried oregano
  • 1 tablespoon Beerenberg Bavarian Mustard
  • 1 tablespoon Beerenberg Worcestershire Sauce
  • 3 tablespoons brown sugar
  • ½ cup cold water
  • 2 tablespoons finely chopped parsley
  • Beerenberg Australian Extra Virgin Olive Oil, extra.



Heat oil in a heavy-based saucepan over medium-high heat.

Cook onion, garlic and bacon for three to four minutes or until softened. Add beans, canned tomatoes, oregano, Bavarian Mustard and the Worcestershire Sauce, and sugar and water.  Bring to a simmer, stirring often so it doesn’t catch on the bottom. Simmer for 30-40 mins, until the sauce slightly thickens.

Top with parsley and drizzle with a little more olive oil.  Serve with crusty bread.