Saucy, smoky, slightly sweet ... these are the ultimate ‘baked’ beans. They're known predominantly as breakfast fare, but really, I can’t see why these beans aren’t perfect for lunch, dinner, sides or snacks! On toast, with fried eggs, in a burrito, with roast vegetables or in a food flask for a toasty warm lunch on the go. I really wish I could have written the recipe to use dried beans rather than canned, but the reality is the slow cooker doesn’t do so well with dried kidney- shaped beans – they really need to be cooked first. So, if you’ve got a bit of time, cook your own beans from dried (you’ll need 1 cup of dried beans to equal 2 cans’ worth), but if not, the canned option works wonderfully.
Serves 5
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Brown onion
Garlic
Cannellini beans or Four bean mix
Potato
Golden syrup
Worcestershire sauce
Dijon mustard
Chicken-style stock cubes or Faux- chicken stock powder
Smoked paprika
Tomatoes
Method
This recipe can be found on page 45 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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