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Slow-Cooker Brixton Baked Beans

Slow-cooked haricot beans with pomegranate molasses, tomatoes, and spices creating a savory, deep-flavored vegetarian dish perfect for breakfast or dinner.

VegetarianHealthyDinnerBreakfastHigh FiberSlow Cooker

Estimated Nutrition

Per Serving Total
Calories 328.1 kcals 1312.4 kcals
Carbohydrates 65.8 grams 263.1 grams
Fat 1.2 grams 4.8 grams
Protein 13.6 grams 54.2 grams
Cook Time
480 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2
tbsp
Brown Sugar
CondimentsSauces
4
tbsp
Pomegranate Molasses
3
tbsp
Tomato Purée
LegumesPulses
200
g
Haricot Beans
dried
NutsSeeds
2
tsp
Smoked Paprika
0.5
tsp
Ground Cloves
2
tsp
Mustard Powder
Vegetables
1
piece
Onion
finely chopped
400
g
Chopped Tomatoes
tinned

Steps

  • Place the dried haricot beans, chopped onions, and tinned tomatoes into the slow cooker.
  • Mix the molasses, tomato purée, sugar, and spices in a spouted bowl until combined.
  • Pour the spice mixture into the slow cooker and stir to coat the ingredients evenly.
  • Add 500ml of cold water, cover with a lid, and cook on high for 7 to 8 hours.
  • Serve once the beans are plump and the sauce has thickened and darkened.