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Two plates of Slow Cooker Baked Beans on toast
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5 from 7 votes

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 Time5 mins
Cook Time8 hrs
Soaking time8 hrs
Total Time8 hrs 5 mins
Course: Lunch
Cuisine: British
Allergen: Mustard
Diet: Low Fat, Vegan
Servings: 4 people
Calories: 263kcal
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: 1portion | Calories: 263kcal | Carbohydrates: 57g | Protein: 14g | Fat: 1g | Sodium: 559mg | Potassium: 1567mg | Fiber: 10g | Sugar: 17g | Vitamin A: 1190IU | Vitamin C: 14.5mg | Calcium: 168mg | Iron: 8mg