Baked beans, don’t always need to be baked. Using a slow cooker is a fuss free and very easy way to cook your own delicious baked beans. And the best thing I love about the slow cooker method is that you can pop the beans on to cook the night before, and wake up to breakfast ready and waiting for you.
I use navy beans which I soak overnight. Soaking helps the beans cook faster and more evenly and it also makes them easier to digest. By soaking them, the texture of the beans will be firm yet tender, with fewer split-open and burst ones.
Now. Bacon. I always say bacon, like butter, makes EVERYTHING better. But. If you are vegan or vegetarian you won't share the same sentiment as me. So. Simply omit the bacon and use a vegetable stock in place of the water.
Slow Cooker Baked Beans
500gm Navy (haricot) beans, soaked overnight and drained
3 rashers of shortcut bacon, diced
400gm tin of crushed tomatoes
4 tablespoons pure maple syrup
3 tablespoons soft brown sugar
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon sea salt flakes
Pepper to taste
Add all wet ingredients, sugar, salt and powders to the slow cooker bowl
Stir until well combined
Stir in the diced bacon and drained beans
Set the slow cooker to low and cook for 12 hours
When ready, the beans are cooked through but still a firm texture and the liquid will have thickened to a sauce. Delicious served with some crusty buttered toast and a poached egg.