Googie’s Kitchen presents Slow Cooker Herby Pinto Baked Beans

Once upon a time beans on toast was a favourite of mine. It is such an easy dish to prepare and cook. Nowadays I prefer to make my own baked beans which is not so quick and easy. That was until I discovered the slow cooker.

My slow cooker makes every meal super speedy to cook. Beans are just one of the dishes I enjoy making in the pot. I was going to blend these ingredients together before I added in the beans but I forgot. The meal was still delicious and it’s another dish I will be making again soon. Below is a video and recipe for you.

Do you like baked beans and what’s the best way to eat them? let me know in the comments below and please don’t forget to like and follow me.

Ingredients

• Pinto beans x 200g
• Onion x 1
• Carrot x 1
• Celery x 1
• Tomatoes x 2 400g tins
• Vegetable stock x 200mls
• Rosemary x 2 sprigs
• Thyme x 2 sprigs
• Oregano x 1 sprig
• Basil x 1 handful
• Tamari x 2 tbsps
• Tomato puree x 2 tbsps
• Salt and pepper taste

Method

• Weigh and measure the pinto beans.
• Soak them overnight in cold water in the fridge.
• When you want to cook the pinto beans drain them through the colander and rinse.
• Put them into a large saucepan and add enough water to cover them and about 2 inches more.
• Add baking powder to the water and salt.
• Next turn the hob onto high and bring to the boil.
• Once boiling turn the heat down and reduce to a simmer.
• Leave on the hob until the pinto beans are soft.
• Depending on how old they are will depend on how long they take to soften.
• The baking powder will help to soften them a bit faster.
• When I cook pinto beans they do normally take around thirty to forty minutes to soften.
• If you haven’t got the time then you can always use tinned instead.
• Now put the cooked beans into the slow cooker pot.
• Peel and slice the onions and put it into the slow cooker pot.
• Now peel the carrot and then slice and dice it.
• Remove the top and the bottom of the celery and then slice it.
• Place these ingredients into the slow cooker pot.
• Then pour over the tomatoes, vegetable stock, tamari and put in the tomato puree.
• Remove the leaves from the herb sprigs by pulling backwards on the sprig.
• Leave the basil to one side and cut the rest of the leaves into small pieces.
• Put these into the slow cooker pot.
• Add in the cooked pinto beans and sprinkle over salt and pepper to taste.
• Put the lid on the slow cooker pot and put the cooker on low for 5 – 6 hours or on high for 2 – 3 hours.
• Once the beans are cooked add in the basil and serve with rice or pasta.
• Then enjoy.

Slow Cooker Herby Pinto Baked Beans was a delicious dish that I enjoyed. My husband Howard and son Ted aren’t great bean fans. I love them and I enjoy eating them. So I decided to try pinto beans this time. It worked well. I ate them with rice but you could eat this dish with a jacket potato and pasta as well. Plus all the ingredients in the beans are freezable so you could make a big batch and freeze it for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx