4.9 from 48 votes
Slow Cooker Baked Beans
If you are looking for something healthy and filling on a budget, then give these Slow Cooker Baked Beans a try!
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 4 people
Calories: 263 kcal
Course:
Lunch
Cuisine:
British
Ingredients
- 800 g canned cannellini (haricot) beans drained
- 1 tablespoon onion powder
- 1 tablespoon garlic granules
- 500 g passata
- 200 ml vegetable stock
- 3 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 2 tablespoon tomato puree
- 2 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 pinch sea salt and ground black pepper
Instructions
- Put all of the ingredients into a large slow cooker and mix well.
- Cook on HIGH for 3-4 hours or LOW for 5-6 hours, so most of the liquid is absorbed. The beans should be creamy and tender.
Cup of Yum
Notes
- Use a mixture of dried beans like cannellini, haricot and chickpeas.
- Make flavoured baked beans by adding BBQ sauce or curry powder.
- Use these baked beans to fill out bolognese or shepherd's pie or on top of toast or baked potatoes.
- Make these baked beans more indulgent by adding some cooked chopped bacon with all the rest of the ingredients.
Nutrition Information
Serving
1portion
Calories
263kcal
(13%)
Carbohydrates
57g
(19%)
Protein
14g
(28%)
Fat
1g
(2%)
Sodium
559mg
(23%)
Potassium
1567mg
(45%)
Fiber
10g
(40%)
Sugar
17g
(34%)
Vitamin A
1190IU
(24%)
Vitamin C
14.5mg
(16%)
Calcium
168mg
(17%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 263
% Daily Value*
| Serving | 1portion | |
| Calories | 263kcal | 13% |
| Carbohydrates | 57g | 19% |
| Protein | 14g | 28% |
| Fat | 1g | 2% |
| Sodium | 559mg | 23% |
| Potassium | 1567mg | 33% |
| Fiber | 10g | 40% |
| Sugar | 17g | 34% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 14.5mg | 16% |
| Calcium | 168mg | 17% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.