If you are looking for something healthy and filling on a budget, then give these Slow Cooker Baked Beans a try!

Slow Cooker Baked Beans

800 g canned cannellini (haricot) beans (drained)

Onion powder

tbsp Garlic granules

Passata

Vegetable stock

tbsp Maple syrup

tbsp Apple cider vinegar

tbsp Tomato puree

Mustard powder

tsp Smoked paprika

salt black pepper

Put all of the ingredients into a large slow cooker and mix well.

Cook on HIGH for 3-4 hours or LOW for 5-6 hours, so most of the liquid is absorbed. The beans should be creamy and tender.

I love that you can just put all of the ingredients in the slow cooker and leave it. Such a delicious and frugal recipe too.

I have to add after reading previous comments, I followed the recipe exactly (also doubled to freeze). Turned out perfectly! Just follow, it will turn out beautifully.

I had to come back and say wow!! This turned out great. I moved to the US from England and aside from getting imported Heinz beans have not found anything I liked. These filled the spot! Served on top of a jacket potato with cheese. Delicious. I will be making these again and again. Thank you for sharing.

slow cooker baked beans

Prep Time: 5 minutes

Cook Time: 360 minutes

Total: 365 minutes

Servings: 4

Ingredients

Instructions

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