Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, served on toast or with eggs. They’re a good source of protein
Prep:30 mins
Serves 4
1 tbsp olive oil1 onion, thinly sliced2 garlic cloves, chopped1 tbsp white or red wine vinegar1 heaped tbsp soft brown sugar400g can pinto beans, drained and rinsed200ml passatasmall bunch coriander, chopped
STEP 1Heat the slow cooker if necessary. Heat the oil in a large frying pan and fry the onion until it starts to brown, then add the garlic and cook for 1 min. Add the vinegar and sugar and bubble for a minute. Stir in the beans and passata and season with black pepper. Tip everything into the slow cooker.STEP 2Cook on Low for 5 hours. If the sauce seems a little thin turn the heat to High and cook for a few more minutes. Stir through the coriander.
