These slow cooker 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.

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 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.

Makes: 8 serves

Ingredients

• 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

1. Soak beans for 8 hours or overnight. Rinse really well.
   This is optional, but it helps with digestion and evenly cooking your beans.

2. Add all ingredients to your slow cooker and mix to combine.

3. Cook on low for 8 hours or overnight.

4. Who knew it could be so simple!

5. 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).

6. Serve with sourdough, eggs, greens or however you’d like.
   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.

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Scared you’re going to stuff the recipe up?

The only guarantee in cooking and in life, when you’re learning a new skill, the puzzle pieces won’t make sense. You will feel like you’re flailing and failing. You will feel like you’re going nowhere for a good few weeks, then all of a sudden, you’ll burst through. You’ll cook the perfect roast chook, a perfect pot of quinoa, crispy roasted potato chips, a kick arse roasted veggie dip – and for a moment in time, you’ve nailed it.

Watch out though, the next lesson is just around the corner.
Trying to avoid it will get you nowhere. Embrace it.