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Slow Cooker Baked Beans
If you are looking for something healthy and filling on a budget, then give these Slow Cooker Baked Beans a try!
Prep Time
5
mins
Cook Time
8
hrs
Soaking time
8
hrs
Total Time
8
hrs
5
mins
Course:
Lunch
Cuisine:
British
Allergen:
Mustard
Diet:
Low Fat,
Vegan
Servings:
4
people
Calories:
263
kcal
Author:
Dannii
Ingredients
200
g
Dried cannellini (haricot) beans,
soaked overnight and drained
1
tbsp
Onion powder
1
tbsp
Garlic granules
500
g
Passata
500
ml
Vegetable stock
3
tbsp
Maple syrup
1
tbsp
Apple cider vinegar
2
tbsp
Tomato puree
2
tsp
Mustard powder
1
tsp
Smoked paprika
1
pinch
Sea salt and black pepper
UK measures
-
US measures
Instructions
Put all of the ingredients into a large slow cooker and mix well.
Cook on high for 8 hours, until all the liquid has been absorbed.
Notes
Use a mixture of dried beans like cannellini, haricot and chickpeas.
Make flavoured baked beans by adding BBQ sauce or curry powder.
Use these baked beans to fill out bolognese or shepherd's pie or on top of toast or baked potatoes.
Make these baked beans more indulgent by adding some cooked chopped bacon with all the rest of the ingredients.
Nutrition
Serving:
1
portion
|
Calories:
263
kcal
|
Carbohydrates:
57
g
|
Protein:
14
g
|
Fat:
1
g
|
Sodium:
559
mg
|
Potassium:
1567
mg
|
Fiber:
10
g
|
Sugar:
17
g
|
Vitamin A:
1190
IU
|
Vitamin C:
14.5
mg
|
Calcium:
168
mg
|
Iron:
8
mg