Slow Cooked Breakfast Beans
found in Breakfast - Cooked Breakfasts
 | Vegetarian |  | Gluten Free |
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Prep: 30 minutes
Cook: 5 hours
Difficulty:
Moderate
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.
Ingredients
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, chopped
- 1 tbsp red wine vinegar
- 1 tbsp brown sugar
- 400g pinto beans, drained and rinsed
- 200ml passata
- 1 bunch(es) coriander leaves, chopped
Directions
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.
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.
