1.5L, Breakfast, Dairy Free
March 11, 2019
Baked beans with a twist
5 hrs 15 mins
2 chorizo chopped
1×400g can cannellini beans
1/2 large chopped red onion
1/4 teaspoon smokey paprika
1/4 cup tomato paste
1/2 cup water
1 tablespoon golden syrup
1Fry chorizo in pan really well.
2Drain on paper towel pressing down with extra paper towel to remove as much oil as you can.
3Drain and rinse beans.
4Put everything in slow cooker.
6Cook on low 5 hours.
1This is to our taste, adjust paprika and golden syrup to yours during cooking.
2This is a thick dish, you may like to thin out sauce with a little water to suit.
3Could use brown sugar instead of golden syrup if wish.
4I served on oven smashed potatoes and topped with sour cream and shallots but on toast for breakfast would be lovely, maybe with poached eggs.
5Cooked in 1.5L slow cooker.
Submitted by Karen Stuckings
January 9, 2020
I didn’t have sausage so used bacon
Plus I added bbq sauce
It’s so yummy
August 30, 2019
You could but all the other ingredients is what turns those cannellini beans into the baked bean type result for you 🙂
August 29, 2019
Could you use canned baked beans ?
June 3, 2019
I note this is listed as dairy free however I feel people should be warned chorizo usually contains dairy…..
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