Friday 8 October 2010

"Baked" Beans [Slow Cooker Version]

I make a pot of these "baked" beans every weekend. We have them for brunch or lunch during the working week, reheating a few spoonfuls on toast in the microwave for 1 minute. For variety, I keep changing which beans I use, sometimes mixing a few different types together.

Why eat so many meals which contain beans? It turns out a high fibre intake is essential for boosting the immune system. With gluten free cooking it's not always easy to maintain a high fibre intake. Integrating beans, and also brown rice, whenever you can into your cooking is a simple solution to keeping up a high fibre diet.

  • 500 gm beans (red kidney, haricot, butter, or whatever your preference) soaked overnight
  • 1 large onion roughly chopped
  • 1 cup chopped GF bacon
  • 800 gm can chopped tomatoes (for variety, use ones which contain roasted capsicum or diced olives or whatever takes your fancy) 
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tbsp GF Worcestershire sauce
  1. Pour off the water from the soaked beans & wash them. 
  2. Add beans to the slow cooker and cover with water. 
  3. Cook in slow cooker on high for three hours.
  4. Pour off water & add all ingredients to the slow cooker. Mix together gently with a wooden spoon.
  5. Cook on low for six hours. Stir occasionally.

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