Slow Cooker Baked Beans

slow cooker baked beans served with scrambled eggs and mushrooms

J - Flexible Family Kitchen

These slow cooker baked beans are thick, smoky and full of flavour. A healthy homemade baked beans recipe made with cannellini beans, sweet potato and simple pantry ingredients. Perfect for meal prep, freezing and easy family breakfasts.

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Prep Time 10

Cook Time 8

Servings: 20 Approximately; breakfast portions

Course: Breakfast

Cuisine: Modern Family-Friendly

Ingredients Method

Ingredients

1 medium brown onion roughly chopped
6 cloves garlic minced
2 400g tins chopped tomatoes
100 g tomato paste
2 tbsp balsamic vinegar
2 tsp Dijon mustard
2 tsp gluten free Vegemite optional but highly recommended
2 tsp smoked paprika
1 tsp salt
Pinch black pepper
2 cups diced sweet potato
4 400g tins cannellini beans Drain and rinse 2 tins, leave the other 2 undrained
Gelatin or collagen powder optional

Method

Add the onion, garlic, tomatoes, tomato paste, balsamic vinegar, Dijon mustard, Vegemite, smoked paprika, salt, pepper and sweet potato to the slow cooker.
Add two drained tins of cannellini beans and two undrained tins.
Stir everything together.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours. The sweet potato should be very soft and the sauce should have thickened.

I'd recommend placing your slow cooker outside so the odour doesn't overwhelm the house.

Taste and adjust the seasoning if needed.
If using gelatin or collagen, wait until the beans are fully heated before stirring it through. Adding gelatin too early can cause it to bloom and form lumps.