Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
UK Metric Measures
US Customary Measures
Smaller
Normal
Larger
Print Recipe
4.77
from
17
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 Time
5
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
5
minutes
mins
Diet:
Gluten Free
, Low Fat,
Vegan
Allergen:
Mustard, Sulphites
Servings:
4
people
Calories:
263
kcal
Author:
Dannii Martin
Ingredients
200
g
Dried cannellini (haricot) beans
soaked overnight and drained
1
tablespoon
Onion powder
1
tablespoon
Garlic granules
500
g
Passata
500
ml
Vegetable stock
3
tablespoon
Maple syrup
1
tablespoon
Apple cider vinegar
2
tablespoon
Tomato puree
2
teaspoon
Mustard powder
1
teaspoon
Smoked paprika
1
pinch
Sea salt and black pepper
UK Metric Measures
-
US Customary Measures
Instructions
Put all of the ingredients into a large slow cooker and mix well.
Cook on low for 6-8 hours, so most of the liquid is absorbed. The beans should be creamy and tender.
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