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Slow cooker breakfast beans New-recipe-icon

Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, served on toast or with eggs. They're a good source of protein

  • Prep: 30 mins
    Cook: 5 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 149
  • Carbohydrates 21
  • Saturated Fat 0.5
  • Sugar 12
  • Protein 6
  • Fat 3
  • Fibre 5
  • Salt 0.39

Nutrition per serving

  • Calories 149
  • Carbohydrates 21
  • Saturated Fat 0.5
  • Sugar 12
  • Protein 6
  • Fat 3
  • Fibre 5
  • Salt 0.39

Ingredients

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, chopped
  • 1 tbsp white or red wine vinegar
  • 1 heaped tbsp soft brown sugar
  • 400g can pinto beans, drained and rinsed
  • 200ml passata
  • small bunch coriander, chopped

Method

  1. Heat the slow cooker if necessary. Heat the oil in a large frying pan and fry the onion until it starts to brown, then add the garlic and cook for 1 min. Add the vinegar and sugar and bubble for a minute. Stir in the beans and passata and season with black pepper. Tip everything into the slow cooker.

  2. Cook on Low for 5 hours. If the sauce seems a little thin turn the heat to High and cook for a few more minutes. Stir through the coriander.

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