Slow cooked baked beans 

This recipe was prepared using the Breville Fast Slow Pro pressure cooker see our review. 

Nutrition Note: Baked beans are a popular way for kids to enjoy the nutritional goodness legumes have to offer. They’re high in fibre, contain quality carbohydrates and are naturally low in salt. Legumes are also a good source of protein and iron for vegetarians.

Note: this baked beans recipe was tested using a Breville Fast Slow Pro pressure cooker. Always refer to your Breville Fast Slow Pro instruction manual for safety and technical instructions.

Tip: if you are using a regular slow cooker use a large, heavy based frying pan to sauté the onion, celery, carrot and garlic. Then transfer to your slow cooker, add remaining ingredients and cook the beans on low for 2 – 3 hours or until reduced to your liking.

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Ingredients

• 1 tbsp olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely sliced
• 2 celery stalks, finely chopped
• 1 carrot, grated
• 1 x 400g can no added salt chopped tomatoes
• 2 x 400g cans cannellini beans, rinsed and drained
• ½ cup water
• 1 tsp paprika
• 1 tsp wholegrain mustard
• 1 ½ tbsp maple syrup
• 1 ½ tbsp worsterchire sauce
• sprig of rosemary
• pepper to taste

Method

Step 1

Select SAUTE, HI heat, and preheat the cooking bowl. Add the oil, onion, celery and carrot and cook for 5 minutes or until softened. Add the garlic and cook for a further 30 seconds -

Step 2

Stir in the paprika, tomatoes, cannellini beans, water, wholegrain mustard, maple syrup and Worstershire sauce -

Step 3

Select SLOW COOK LEGUMES for 2 hours -

Step 4

Serve with wholegrain toast and steamed green vegetables for a complete meal. Small portions can be pureed or mashed for babies. -

Step 5

Storage: keep leftover beans in the fridge for up to 2-3 days or in the freezer for 2-3 months. -