Traditional Baked Beans

Traditional Baked Beans

Wholesome and filling meal. You can make it vegetarian by omitting the chicken stock powder and chorizo sausage. Add more veggies
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Prep Time 1 day
Cook Time 7 hours
Total Time 1 day 7 hours
Course Main Course, Side Dish
Servings 6


  • 5.8 litre Vintage Monier Crockpot


  • 375 grams McKenzies white beans
  • 1 tbsp tomato paste
  • 3 cups water (for cooking)
  • 1 brown onion, diced
  • 1 tsp vegetable/chicken stock powder you can add extra
  • Handful fresh mint leaves chopped fine
  • 4 tbsp olive oil
  • 3 tsp sweet paprika
  • Juice of half a lemon with enough water to cover beans for soaking + to allow for beans soaking up water. Water should be half parts boiled water and half parts cold water but volume will depend on size of bowl you are soaking in. (I use 3 cups of boiling + 3 cups of cold water)
  • 1  chorizo sausage, cut in half and chopped small
  • 2 tsp Sugar (for the acid from tomato paste)


  • Put beans in glass bowl, rinse and add lemon juice, then add enough water to cover beans and extra 4inch water
  • Cover and soak 24 hrs
  • Drain and rinse well
  • Put in slow cooker, add water and cook on HIGH for 1hr
  • Reduce to LOW
  • In fry pan add enough oil and fry onion till golden brown and soft
  • Add to bean mix
  • Fry 3 tablespoons oil and paprika with tomato paste for 1 minute
  • Add to bowl and stir well
  • Fry garlic 1 minute add to bowl, stir well
  • Add chopped mint and stir well
  • Cook on LOW 7-9 hrs till beans are to your liking
  • From here you can bake the beans in the oven in a dish for 30mins at at 200c
  • Remove from oven and serve with crusty buttered bread
  • If too much water, you can make a corn flour slurry to thicken it up
  • This is my mother Lina's amazing recipe
  • Recipe submitted by Maria Mihailidis
Keyword Beans

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