Slow-cooker Brixton baked beans
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Food & Drink
Molasses are the secret ingredient in Boston baked beans - they give a savoury depth to this delicious slow-cooked dish. Equipment and preparation: for this recipe you will need a slow cooker.
Method
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Place the dried haricot beans, onions and tomatoes into a slow cooker.
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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.
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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.
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Serve with toast, ribs or a full English breakfast.
Ingredients
- 200g/7oz dried haricot beans
- 1 onion, finely chopped
- 1 x 400g tin chopped tomatoes
- 4 tbsp pomegranate molasses (available from larger supermarkets and delicatessens)
- 3 tbsp tomato purée
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- ½ tsp ground cloves
- 2 tsp mustard powder
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