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Home-style baked beans

After a few days of cooler rainy weather, we indulged in some delicious slow cooked meals. One particular family favourite was ox-tail stew. With the left over rich, densely flavoured sauce I thought it would be the perfect opportunity to use towards a batch of home-made baked beans.


500mL of leftover stew sauce

375g of borlotti beans soaked overnight, rinsed and drained

½ teaspoon of fresh or dried thyme

2 bay leaves

1 tablespoon of worcestershire sauce or 1 small sardine fillet finely chopped

1 teaspoon of celtic sea salt

1 teaspoon of raw sugar or coconut sugar

250mL passata sauce

2 tablespoons of tomato paste

sprinkle of cayenne pepper

Extra water may be needed depending what level you put your slow cooker on


Place all ingredients in your slow-

cooker. I initially put it on high for 3 hours, then low until I have time to bottle up and freeze. Watch the consistency too, you want a nice thick rich coloured sauce, I found a good day in the slow cooker achieved this with only a couple of top ups with liquid.

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