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A plate serving slow cooker breakfast beans

Slow cooker breakfast beans

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Prep: 30 mins Cook: 5 hrs

Easy

Serves 4

Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, served on toast or with eggs. They're a good source of protein

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal149
  • fat3g
  • saturates0.5g
  • carbs21g
  • sugars12g
  • fibre5g
  • protein6g
  • salt0.39g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • 1 tbsp white or red wine vinegar
  • 1 heaped tbsp soft brown sugar
  • 400g can pinto beans, drained and rinsed
  • 200ml passata
  • small bunch coriander, chopped

Method

  1. Heat the slow cooker if necessary. Heat the oil in a large frying pan and fry the onion until it starts to brown, then add the garlic and cook for 1 min. Add the vinegar and sugar and bubble for a minute. Stir in the beans and passata and season with black pepper. Tip everything into the slow cooker.

  2. Cook on Low for 5 hours. If the sauce seems a little thin turn the heat to High and cook for a few more minutes. Stir through the coriander.

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