Smoky Slow Cooked Beans

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Recipe by Naomi Sherman

I was so excited to be asked by Mutti Pomodoro to create a special Mother’s Day recipe
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The best part about these beans, apart from the incredible flavour, is that the slow cooker does all the work while you sleep
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Imagine waking up to a house full of rich and smoky scents and then having breakfast ready to go, no fuss, no stress, just yum
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Perfect to have ready for Mum on her special day
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I love to use Mutti Passata Gastronomia Baby Roma Tomatoes because it adds such a sweet depth to the dish, and the Mutti Baby Roma Tomatoes retain their pretty little shape while cooking to give you delightful rich pops of flavour
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Top your beans with an egg for extra deliciousness and season with plenty of hugs and kisses
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Enjoy!

Ingredients

  • 400 g smoked bacon, diced

  • 2 onions, diced

  • 3 cloves garlic, finely chopped

  • 1 green capsicum, diced

  • 375 g dried five-bean mix, rinsed well

  • 400 g jar Mutti Passata Gastronomia Baby Roma Tomatoes

  • 400 g tin Mutti Baby Roma Tomatoes

  • 500 ml beef stock

  • 2 tsp mustard powder

  • 1/4 cup molasses

  • 1 Tbsp apple cider vinegar

  • 2 cups baby spinach leaves

Directions

  • If your slow cooker has a sear function, use it to sauté the bacon, onions, and garlic – otherwise, do this step in a frying pan then add to the slow cooker.
  • Add the diced capsicum, the beans, passata and tinned tomatoes.
  • In a mixing bowl or jug, whisk together the remaining ingredients – except for the spinach.
  • Pour the mixture into the slow cooker and stir.
  • Cook on low for 8 hours.
  • Stir the spinach through just before serving and allow it to wilt.

Notes

  • Note: This dish freezes well so is also perfect for meal prepping.