Slow-cooker Brixton Baked Beans
In this hearty slow-cooked recipe, dried haricot beans, onions, and tomatoes meld with a flavorful mixture of sweet and tangy ingredients to create a rich and hearty dish that's perfect for serving with your favorite comfort foods. Cooked low and slow, this dish develops a deep, satisfying flavor that will have your taste buds singing.
— Constant Cookbook
Ingredients
- 200g/7oz dried haricot beans
- 1 onion
- 1 x 400g tin chopped tomatoes
- 4 tbsp pomegranate molasses
- 3 tbsp tomato purée
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- ½ tsp ground cloves
- 2 tsp mustard powder
Instructions
- Place the dried haricot beans, onions and tomatoes into a slow cooker.
- In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible.
- Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened.
- Serve with toast, ribs or a full English breakfast.
Prep Time
PT30M
Yield
Serves 4
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