Slow-cooker Brixton baked beans Recipe

Slow-cooker Brixton baked beans Recipe

  • 200g/7oz dried haricot beans
  • 1 onion, finely chopped
  • 1 x 400g tin chopped tomatoes
  • 4 tbsp pomegranate molasses (available from larger supermarkets and delicatessens)
  • 3 tbsp tomato purĂŠe
  • 2 tbsp brown sugar
  • 2 tsp smoked paprika
  • ½ tsp ground cloves
  • 2 tsp mustard powder
  1. Place the dried haricot beans, onions and tomatoes into a slow cooker.
  2. In a spouted bowl, mix together all of the remaining ingredients until well combined. Pour the mixture into the slow-cooker and stir to coat the beans and vegetables as evenly as possible.
  3. Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened and thickened.
  4. Serve with toast, ribs or a full English breakfast.
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