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