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Slow-cooked baked beans
(1 vote)
Difficulty:
easy
Preparation:
12 h.
Preparation
ready in 1 day
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Beans contain protein, are very good for digestive health, and they are so easy to eat when they are prepared like this!
To get rid of some fat and calories, don't use the bacon or pork belly.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
8
- Ingredients
- 2 ½ cups dried navy bean
- 1 Tbsp Oil
- 2 ⅔ cups Pork belly (or bacon, cut into 2)
- 1 onion (finely chopped)
- 1 garlic clove (crushed)
- ½ cup Molasses
- 2 tsps Wholegrain Mustard
- 1 Tbsp tomato puree
- 1 Tbsp Worcestershire sauce
- ⅜ cup white wine vinegar
- ½ cup water
- 1 tsp cayenne pepper
- salt
- freshly ground peppers
Preparation
Preparation steps
1.
Put the soaked beans and water into a large pan and bring to a boil. Boil briskly for 10 minutes. Drain and set aside.
2.
Preheat the slow cooker if necessary – see manufacturer’s instructions.
3.
Heat the oil in a frying pan and fry the pork until golden brown. Remove and set aside.
4.
Add the onions and garlic to the pan and cook for 5 minutes until softened.
5.
Combine all the ingredients, except the salt, until well mixed. Transfer to the slow cooker.
6.
Cover and cook on low for 10- 12 hours until the beans are tender. Add salt to taste.
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