• Red wine baked beans (Adam Liaw)Source: Adam Liaw

These baked beans are the slow-cooked type made with dried beans, tomatoes, herbs and seasoning and cooked until rich and aromatic.






Skill level

Average: 3.2 (18 votes)


  • 500 g dried great northern or navy beans
  • 1 tsp salt
  • 50 g butter, plus 25 g extra to serve
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 tbsp tomato paste
  • 400 g canned diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 500 ml (2 cups) red wine
  • 500 ml (2 cups) vegetable stock
  • 6 sprigs thyme
  • 2 sprigs rosemary
  • 3 bay leaves
  • freshly ground black pepper, to season
  • ¼ cup finely shredded parsley, to serve
  • buttered sourdough, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need to begin this recipe 1 day ahead.

  1. Soak the beans overnight in a large saucepan covered with ample water with 1 tsp of salt added. Drain the beans and return to the pan, cover with more water and bring to a simmer over high heat. Reduce the heat to medium and simmer for 15 minutes, then drain.
  2. Preheat the oven to 180˚C. Heat a large, shallow, flame-proof baking dish over medium heat. Add the butter, onion, carrot and celery and fry for about 15 minutes or until the onion is translucent. Add the tomato paste and stir for 5 minutes or until lightly caramelised.
  3. Add the tomatoes, Worcestershire sauce and wine and bring to the boil. Add all the remaining ingredients and enough hot water to cover the beans, cover with a tight-fitting lid and transfer to the oven for 3 hours or until the beans are tender. Check the beans every hour and add more hot water to cover if needed.
  4. When ready to serve, stir through the extra butter and scatter with parsley. Season with salt and pepper and serve with buttered sourdough.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.