Slow Cooked Baked Beans Recipe2016-06-04
- Course: Breakfast
- Servings : 6
- Prep Time : 5m
- Cook Time : 2m
- Ready In : 0m
Slow cooked baked beans
This recipe was prepared using the Breville Fast Slow Pro pressure cooker see our review.
Nutrition Note: Baked beans are a popular way for kids to enjoy the nutritional goodness legumes have to offer. They’re high in fibre, contain quality carbohydrates and are naturally low in salt. Legumes are also a good source of protein and iron for vegetarians.
Note: this baked beans recipe was tested using a Breville Fast Slow Pro pressure cooker. Always refer to your Breville Fast Slow Pro instruction manual for safety and technical instructions.
Tip: if you are using a regular slow cooker use a large, heavy based frying pan to sauté the onion, celery, carrot and garlic. Then transfer to your slow cooker, add remaining ingredients and cook the beans on low for 2 – 3 hours or until reduced to your liking.
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely sliced
- 2 celery stalks, finely chopped
- 1 carrot, grated
- 1 x 400g can no added salt chopped tomatoes
- 2 x 400g cans cannellini beans, rinsed and drained
- ½ cup water
- 1 tsp paprika
- 1 tsp wholegrain mustard
- 1 ½ tbsp maple syrup
- 1 ½ tbsp worsterchire sauce
- sprig of rosemary
- pepper to taste
Select SAUTE, HI heat, and preheat the cooking bowl. Add the oil, onion, celery and carrot and cook for 5 minutes or until softened. Add the garlic and cook for a further 30 seconds -
Stir in the paprika, tomatoes, cannellini beans, water, wholegrain mustard, maple syrup and Worstershire sauce -
Select SLOW COOK LEGUMES for 2 hours -
Serve with wholegrain toast and steamed green vegetables for a complete meal. Small portions can be pureed or mashed for babies. -
Storage: keep leftover beans in the fridge for up to 2-3 days or in the freezer for 2-3 months. -
Average Member Rating
(4 / 5)
2 people rated this recipe