Slow cooker breakfast beans
Serves 4
Easy
Prep:
Cook:
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
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- 1 tbsp olive oil
- 1 onionthinly sliced
- 2 garlic cloveschopped
- 1 tbsp white or red wine vinegar
- 1 heaped tbsp soft brown sugar
- 400g can pinto beansdrained and rinsed
- 200ml passata
- small bunch corianderchopped
Nutrition: Per serving
- kcal149
- fat3glow
- saturates0.5g
- carbs21g
- sugars12g
- fibre5g
- protein6g
- salt0.39g
Method
step 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.
step 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.
