Slow cooker Homemade baked beans

These slow cooker homemade baked beans are a simple twist on the tinned classic we know and love. They’re rich, creamy and a cinch to make when you use a slow cooker.

Move over tinned baked beans. Who knew homemade slow cooker baked beans were so simple to make

I like to make these baked beans in bigger batches and freeze portions for later on. Whether it’s breakfast, lunch or dinner, anytime of day is slow cooker baked beans time in my books.

This recipe is from my currently on hold meal prep and cooking course Prep Before You Pop. A postpartum meal planning course to help you fill your fridge and freezer with nourishing and delicious food. guide for pregnancy, postpartum and beyond.

Slow Cooker Baked Beans

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Prep Time: 8 hours hours 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 16 hours hours 15 minutes minutes

Servings: 8 serves

Author: Lunch Lady Lou

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Ingredients

• 500 g borlotti beans
• Water for soaking beans
• 1 onion
• 2 tins tomato
• 3 tbsp tomato paste
• 1/4 cup maple syrup optional, I’d leave this out if serving to babies
• 1/2 tbsp ground ginger
• 1 tbsp smoked paprika
• 1/2 tbsp ground coriander
• 750 mL water

Instructions

• 500g borlotti beans
• Water (for soaking beans)
• 1 onion
• 2 tins tomato
• 3 tbsp tomato paste
• 1/4 cup maple syrup (optional, I’d leave this out if serving to babies)
• 1/2 tbsp ground ginger
• 1 tbsp smoked paprika
• 1/2 tbsp ground coriander
• 750mL water
• Method
• Soak beans for 8 hours or overnight. Rinse really well.
• This is optional, but it helps with digestion and evenly cooking your beans.
• Add all ingredients to your slow cooker and mix to combine.
• Cook on low for 8 hours or overnight.
• Who knew it could be so simple!
• Remove from slow cooker and adjust the flavour as you need to. The sauce will be delicious, but maybe you want it a bit smokier (paprika), sweeter (maple syrup), saltier (salt or tamari).
• Serve with sourdough, eggs, greens or however you’d like.

Notes

If serving to a baby, puree until smoosh, mash with a fork or serve BLW style to work on babies pincer grip (if older).

For the freezer

I freeze in single serve (500mL) or double serve portions. This makes it easier to defrost the amount we need for a meal without wastage. Don’t forget, you could make a double batch and freeze! Grab my Cool.Pack.Store guide here.

Tried this recipe?Mention @lunchladylou or tag #lunchladylou!