1/4cupmaple syrupoptional, I’d leave this out if serving to babies
1/2tbspground ginger
1tbspsmoked paprika
1/2tbspground coriander
750mLwater
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 freezerI 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.