Slow-cooker Brixton baked beans
Molasses are the secret ingredient in Boston baked beans - they give a savoury depth to this delicious slow-cooked dish.
Equipment and preparation: for this recipe you will need a slow cooker.
By Miss South
From Food & Drink
Ingredients
- 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 pur茅e
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 陆 tsp ground cloves
- 2 tsp mustard powder
Method
Place the dried haricot beans, onions and tomatoes into a slow cooker.
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.
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.
Serve with toast, ribs or a full English breakfast.
