Best Baked Beans in the Universe

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July 15, 2017

Best Baked Beans in the Universe 2 0 5 1

You'll never eat canned baked beans again after trying this rich and saucy home-made version.

  • Prep: 12 hrs
  • Cook: 8 hrs
  • 12 hrs

    8 hrs

    20 hrs

  • Yields: 1.5L beans, approx 8-10 serves.

Ingredients

2 cups navy (haricot) beans soaked overnight, then boiled for 30 minutes (to reduce gas)

880g can crushed tomato

1 bacon or ham hock

2 tablespoons oregano

2 tablespoons sweet paprika

1 tablespoon ground cumin

750mL water

Directions

1Soak the beans overnight in cold water. Next day, bring the beans to the boil for 30 minutes. This helps make the beans more digestible. Drain the beans.

2Mix all the ingredients in the slow cooker.

3Cook on low for 8 hours, stirring occasionally.

4Remove the crackling (skin) and the bones when finished and break up the meat.

Nutrition notes:

1The meat can be left out, but the beans should be served with bread or rice to ensure "complete" protein is consumed within the same meal.

2Total cost per serve approx $0.80 or $1.00 with toast or rice.

3Low in salt.

Notes

1Makes approx 1.5L beans, or 8-10 serves.

2Prep time includes overnight soak and 30 minutes cook. Vegetarian option: remove hock. Left-overs can be frozen... if you have any.

Submitted by Jenny Semmler

00:00

2 Reviews

Noel blake

July 29, 2017

Ok

Janine

July 21, 2017

Was the 750ml water meant to be used to soak the beans? Maybe I’m a dummy because I added it to the slow cooker (the instructions didn’t specify). So it turned out way too watery, not at all saucy and there was very little flavour (maybe it was all lost in the water). I might try again without adding the water.

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