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.