After you’re tried these homemade baked beans you’ll never go back to canned! You’ll need a slow cooker or crockpot for this recipe.
After soaking the cannellini beans, discard the water and rinse thoroughly.
Place all the ingredients in the slow cooker and stir. Cook on low for nine to 11 hours (times are approximate depending on your make of slow cooker), stirring a couple of times during cooking and assessing if more water is needed. Resist the temptation to keep lifting the lid as this can affect cooking times.
Once beans are soft, they’re ready to serve with warm toast!
2 cans cannellini beans (drained and soaked)
3 cups of vegetable stock
1 can chopped tomatoes
4 garlic cloves (minced)
1 onion (chopped finely)
1 Tbsp salt
1 Tbsp mixed dried Italian herbs
1 Tbsp sugar
2 Tbsp mild mustard
1 Tbsp tomato paste
1/2 tsp paprika
1/2 tsp Marmite (or Vegemite)