If you have ever been a student, baked beans would have been a staple in your diet. Whether on a jacket potato, in a toastie or used to bulk out a casserole/shepherds pie because you can’t afford meat, they are definitely versatile. Another thing that makes them appealing, is they are cheap. The only problem is, the ones you buy in cans are full of salt and sugar. Yes, even the “low” salt and sugar ones. They are very easy, and cheap, to make yourself and they freeze really well, so you can make a big batch and then divide it into portions to have as and when you want. This recipes makes only makes 4 portions, so feel free to double it (or more) to make a big batch. The great thing is, you can change the flavours around. Want BBQ beans? Add some BBQ spices. Want curry beans? Add some curry powder. Play around with the recipe and see what you like.
- 200g dried haricot beans, soaked over night (don’t skip this step) and simmered until tender (around 30 mins)
- 1 onion, chopped and cooked
- 3 gloves of garlic, crushed
- 250g passata (or tomato puree for the Americans)
- 2 tbsp tomato puree (maybe more if half way through it needs to be a bit thicker)
- 150g home made vegetable/chicken stock
- 1tbsp brown sugar (or sweetener of choice)
- 1 tsp mustard powder
- 1tsp paprika
- A little salt and pepper
1) Add the cooked beans to the slow cooker.
2) Add all of the rest of the ingredients and cook on low in the slow cooker for 8 hours or high for 3-4 hours.
Nutritional Information – per person: