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Best Baked Beans in the Universe

You'll never eat canned baked beans again after trying this rich and saucy home-made version.
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Serving: 1.5
Prep Time 12 hours
Cook Time 8 hours
Total Time 20 hours

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 (add to slow cooker - this isn't the water to soak beans in)

Instructions
 

  • Soak 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.
  • Mix all the ingredients in the slow cooker.
  • Cook on low for 8 hours, stirring occasionally.
  • Remove the crackling (skin) and the bones when finished and break up the meat.

Nutrition notes:

  • The 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.
  • Total cost per serve approx $0.80 or $1.00 with toast or rice.
  • Low in salt.

Notes

  • Makes approx 1.5L beans, or 8-10 serves.
  • Prep time includes overnight soak and 30 minutes cook. Vegetarian option: remove hock. Left-overs can be frozen... if you have any.