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.

Vegetarian Healthy Dinner Breakfast High Fiber Slow Cooker

Estimated Nutrition

Calories

328.1

kcal / serving

1312.4 kcal total

Carbs

65.8g

per serving

263.1 g total

Fat

1.2g

per serving

4.8 g total

Protein

13.6g

per serving

54.2 g total

Cook Time

480

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

CondimentsSauces

tbsp

Pomegranate Molasses

tbsp

Tomato Puré

LegumesPulses

200

Haricot Beans

dried

NutsSeeds

tsp

Smoked Paprika

0.5

tsp

Ground Cloves

tsp

Mustard Powder

Vegetables

piece

Onion

finely chopped

400

Chopped Tomato

tinned

Method

Serve once the beans are plump and the sauce has thickened and darkened.

Add 500ml of cold water, cover with a lid, and cook on high for 7 to 8 hours.

Pour the spice mixture into the slow cooker and stir to coat the ingredients evenly.

Mix the molasses, tomato purée, sugar, and spices in a spouted bowl until combined.

Place the dried haricot beans, chopped onions, and tinned tomatoes into the slow cooker.