I loved baked beans, but not so happy with all the sugar that is added – the low sugar variety just don’t taste as nice to me!
So here’s a healthy version of baked beans – I make a huge batch in the slow cooker and freeze them in batches of 2 portions. Easily defrosted overnight and added to breakfast (as I did this morning!) 408 calories for this breakfast!
Despite the mention of Tabasco, paprika and lots of mustard, the beans have a nice “kick” to them, but aren’t hot or spicy.
Preparation Time: 15 mins
Cooking Time: 8 hrs
Serves: 10
Calories per serving: 107.1
Ingredients
Red Onions – 280g
Fresh Garlic – 3 Cloves/9g
Olive Oil – 6ml
Haricot Beans, in Water, Drained – 3 Cans/705g
Chopped Tomatoes, in Rich Tomato Juice – 2 Cans/800g
Worcestershire Sauce – 20g
Brown (HP) Sauce – 20g
Ground Cumin – 1 Tsp/5g
Paprika – 1 Tbsp/7g
Balsamic Vinegar – 20ml
Whole Grain Mustard – 45g
Tomato Puree, Double Concentrate – 100g
Tabasco Sauce – 10ml
Preparation/Method
Peel and finely chop onion. Peel and finely chop garlic. Place oil into a large frying pan and heat over a medium heat. Add onions and cook for 5 minutes before adding garlic. Do not allow to brown.
Add all the other ingredients into the pan and stir well.
Transfer into a slow cooker and cook on the medium setting for 5 hours, or 2-2.5 hours on the high setting.
Nutrition Data Per Serving
Calories (kcal) 107.1
Carbohydrate (g) 15.8
Fat (g) 1.8
Fibre (g) 7.1
Sodium (g) 0.159
Fruit & Veg 2.5
Protein (g) 6.7