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
The best part about these beans, apart from the incredible flavour, is that the slow cooker does all the work while you sleep
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
Perfect to have ready for Mum on her special day
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
Top your beans with an egg for extra deliciousness and season with plenty of hugs and kisses


  • 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


  • 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.


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