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Slow cooker breakfast beans

Slow cooker breakfast beans

This slow-cooked, delicious alternative to canned baked beans is great for breakfast and brunch. It can be served with toast or eggs. They are a good source of protein.






  • If necessary, heat the slow cooker. In a large skillet, heat the oil and fry the onion. Add the garlic and cook for about 1 minute. Stir in the sugar and vinegar. Let it bubble for about a minute. Add the beans and passata to the mixture and season with black pepper. Place everything in a slow cooker.


  • Cook on low for 5 hours. If the sauce appears too thin, increase the heat to High and continue cooking for a few minutes. Mix in the coriander.


  • 1 tbsp olive oil
  • One onion, thinly sliced
  • Two cloves of garlic, chopped
  • 1 tbsp red or white wine vinegar
  • One heaped tablespoon of soft brown sugar
  • 400g can pinto beans, drained.
  • 200ml passata
  • Small bunch of coriander, chopped


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Written by Ax

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