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A serving spoon full of slow cooker baked beans.
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4.92 from 12 votes

Slow Cooker Baked Beans

Easy homemade slow cooker baked beans made with canned cannellini beans and a smoky tomato-BBQ sauce. Just 5 minutes' prep, naturally meat-free and perfect for batch cooking.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Diet: Gluten Free, High Fibre, Low Fat, Vegan
Allergen: Sulphites
Servings: 6 servings
Calories: 154kcal
Author: Dannii Martin

Ingredients

  • 700 g of Cannellini beans canned; drained weight
  • 400 g of Passata
  • 3 tablespoons of Apple cider vinegar
  • 4 tablespoons of BBQ Sauce
  • 2 tablespoons of Maple syrup
  • 2 tablespoons of Tomato puree
  • ½ teaspoon of Smoked paprika
  • 1 teaspoon of Garlic granules
UK Metric Measures - US Customary Measures

Instructions

  • Add the ingredients: Drain the canned beans and add them to the slow cooker with the passata, apple cider vinegar, BBQ sauce, maple syrup, tomato purée, smoked paprika and garlic granules.
  • Mix: Stir everything together really well so all the beans are coated in the tomato sauce.
  • Cook: Put the lid on and cook on HIGH for 3-4 hours, until the sauce has thickened and the beans are creamy and tender.
    • Alternatively, cook on LOW for 5-6 hours.
  • Serve: Give everything a good stir before serving.

Notes

  • The timings in this recipe card are for cooking on HIGH. Cooking on LOW will take 5-6 hours.
  • Use canned plain beans for the easiest, most reliable version. There is no soaking required.
  • Drain the beans thoroughly so you don't water down the tomato sauce.
  • Don't keep lifting the slow cooker lid - let it hold onto its heat.
  • Use a BBQ sauce you genuinely like because its flavour comes through in the finished beans.
  • Remember that different slow cookers reduce liquid at different rates.
  • If the sauce looks a little thin when cooking finishes, give it a few minutes before changing anything. It thickens as it cools.
  • Freeze leftovers in small portions so they are easy to use for lunches, jacket potatoes and quick dinners.
  • Use only canned/correctly precooked kidney beans, never raw dried kidney beans straight in the slow cooker.

Nutrition

Serving: 1portion | Calories: 154kcal | Carbohydrates: 34g | Protein: 8g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 394mg | Potassium: 375mg | Fibre: 7g | Sugar: 12g | Vitamin A: 477IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 4mg

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