Baked beans in tomato sauce are a pantry staple across Australia, most often associated with a quick meal on toast or as a side with a cooked breakfast. The beans are small, creamy navy beans (also called haricot beans) in a sauce that balances tomato, sugar, and a touch of spice.
Though they arrived in Australia as a convenience food, baked beans have become firmly embedded in the national diet. They’re a go-to for camping, kids’ lunches, and lazy dinners alike. Beyond toast, they turn up as a filling for jaffles, alongside sausages and eggs, or stirred into soups and casseroles for extra body.
Most supermarket shelves carry several brands and variations, including reduced-salt and reduced-sugar versions. Despite being a processed product, tinned baked beans retain a reputation as a simple, affordable, and reasonably wholesome meal.
How it's made
Nutrition (per 100g)
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
FSANZ
Analysed
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