October 14, 2022

Slow Cooked Baked Beans

Looking for a delicious high protein and high fiber meal. This is it! Great for breakfast, lunch or dinner.

You can make ahead of time and reheat.

Prep Time: 10 mins
Cook Time: 6 hours
Servings: 8


1 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, chopped

500g shortcut organic bacon, sliced

2 x 400g cans cannellini beans, drained, rinsed

1 tbsp apple cider vinegar

2 tbsp tomato paste

2 x 400g can diced tomatoes

2 tbsp raw honey

1 tsp dried thyme

1 tsp dried rosemary

2 tsp ground paprika

2 dried bay leaves

Salt and pepper, to season

2 tablespoons chopped parsley, to serve


1.     Heat oil in a large deep frying pan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened and lightly browned.

2.     Stir in bacon. Cook for 1 minute or until warm. Stir in beans, vinegar, tomato paste, tomatoes, honey and herbs. Season to taste.

3.     Transfer mixture to a preheated 5-litre capacity slow cooker with ½ cup water. Cook on low for 6 hours. Season to taste.

4.     Sprinkle with parsley to serve.


Serve with toasted sourdough bread. This would make a great breakfast served with eggs or avocado, or even lunch or dinner with a side green salad or steamed greens. Take out bacon for a vegan/vegetarian-friendly version.

By Tracey Monk