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Slow cooker baked bean stew

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400g tin Borlotti beans
400g tin Haricot beans
400g tin Kidney beans
400g tin Cannelini beans
400 tin Chickpeas
1 tin Tinned tomatoes
1/2 medium sized, cut into 2 inch dice Butternut squash
1, thickly slice Pepper
1, chopped Onion
100g Sweetcorn
2 tbsp Tomato puree
1 tbsp Balsamic vinegar
2 tsp Smoked paprika
1 tsp Cumin powder
1/2 tsp Chilli powder
for garnish Low fat creme fraice optional
for garnish Grated cheese optional
for garnish Coriander leaves and jalepenos optional

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Slow cooker baked bean stew

    • Serves 8
    • Easy


    This recipe makes a ton of this! So plenty of freezer dinners off the back of the (minimal) effort it takes to prepare! I love a slow cooker. You can prepare the meal the night before by bunging it in the slow cooker bowl the night before. All you need to do the next day is to take it our of the fridge, turn on the slow cooker and then forget about it all day! Come dinner time, things are all done for you!

    I use whatever beans I can get hold of for this recipe. My local supermarket didn’t have any black beans or pinto beans which work well but any combination will be great. If you want to stick to something a bit more traditional, just use haricot beans which is the bean found in tinned baked beans! This may give negotiating power with any fussy eaters!

    I serve this with either long grain rice or with jacket potatoes. It’s really tasty with a garnish of cheese, low fat creme fraiche, jalepenos and coriander but these aren’t essential (particularly if you or a family member are avoiding dairy foods). Either way, it’s gluten free and vegan!

    I’ve slightly lost track of how much this recipe makes but I reckon you will have ample for 2 dinners for a family of 4.

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    Prepare the vegetables

    Chop the onion and butternut squash and add to the slower cooker bowl. Thickly slice the pepper and add.


    Open all the tins of beans, drain in a sieve and rinse well. Place the beans and all the other ingredients into the slow cooker bowl. Stir well and place on a low heat for 6-8 hours. Serve with rice or jacket potatoes with or without the garnish.

    Alison Lyles

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