Slow-cooker Brixton baked beans

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

Dietary Vegetarian

by Miss South

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

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.

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 purÃ©e
2 tbsp brown sugar
2 tsp smoked paprika
Â½ tsp ground cloves
2 tsp mustard powder

Shopping List

Slow-cooker Brixton baked beans

Fruit and vegetables

1 onion, finely chopped

Tins, packets and jars

1 x 400g tin chopped tomatoes

200g/7oz dried haricot beans

Cooking ingredients

2 tbsp brown sugar

Â½ tsp ground cloves

4 tbsp pomegranate molasses (available from larger supermarkets and delicatessens)

2 tsp mustard powder

2 tsp smoked paprika

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