However, when I say “baked beans” I don’t mean the kind that come in a tin. I’d prefer to save myself the preservatives and chemicals that make up the most part of those 'imitation' foods, and cook real baked beans, from scratch. There’s little that needs to be done if you’ve got a slow cooker, just be sure to plan ahead so you can soak your beans and allow them to cook a day or so before you want to eat them. These beans also freeze really well so you can be super organised and make them up to a week or more in advance. This is what I did for our trip to Mambray Creek this year .
Slow cooked baked beans
Makes - a lot!
2 cups dry faba beans, soaked overnight
1 cup dry cannellini beans, soaked overnight
1 small tin organic tomato paste (170grams)
1 large onion finely diced
2 cloves garlic minced
3cm piece of ginger root, finely sliced
1 tablespoon dry basil
1 tablespoon dry parley
1 teaspoon cinnamon
3 tablespoons of organic molasses
4 tomatoes roughly chopped
Salt and pepper to taste
Drain the beans and rinse thoroughly. Bring a large pot of water to a rolling boil and boil the beans for 20 minutes, or until they are soft but still tender and holding their shape. Drain and add the beans to a slow cooker or a large crock pot.
In a saucepan sweat the onion, garlic and ginger until soft. Add the spices and stir through. Remove from heat and add the onion mix and the remaining ingredients to the beans. Stir until well combined.
Cover with a lid and cook in a slow cooker on low for 7-8 hours, or in a crock pot in a preheated oven at 160 centigrade, for 3-4 hours, stirring every hour (you may need to add more water if the water evaporates too much).
Taste and season with salt and pepper, to your liking.