These baked beans are so simple and easy to make, and they make a really large batch which is great because they freeze well for those time-poor moments. If you want you can use cannellini beans or any beans you like, the recipe is really versatile. We also like to add a big scoop of nourishing bone broth powder, to give them an extra boost, both nutritionally and for your taste buds!
This recipe requires tomato paste. Head to our website for the recipe to make in advance.
- 5m
- 4h
- 4h 5m
- 1
Ingredients
- 1 brown onion
- 1 garlic clove
- 1 carrot
- 15 g olive or coconut oil
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tbsp. tamari or soy sauce
- 60 g rapadura sugar
- 2 tsp. mustard powder
- 1/2 tsp. cayenne pepper (to taste)
- 1 tbsp. bone broth powder (optional)
- 2 tbsp. tomato paste
- 400 mL tinned tomatoes
- 3 400ml tinned cannellini beans
Instructions
- Finely dice the onion and garlic and grate the carrot.
- Place everything into the slow-cooker and stir well.
- Cook on low for 4 - 5 hours.
This is a really delicious recipe. I use smoked paprika instead of the cayenne pepper. I have been making this weekly now and having for breakfast or lunch but our favourite family meal is these baked beans with Shepards pie. It has surpassed spaghetti bolognaise now as their favourite! Yum.