the ham bone adds a great flavour to the beans. if you don’t have a slow cooker you can braise them in the oven in a covered casserole dish for about four hours at 170C. Please note that there can be a huge difference in cooking times in commercial slowcookers and taking the lid off to often will lengthen the cooking time.
1 dry cup beans, cannellini, blackeye, red kidney or a mixture 1 large carrots 2 bay leaf 1 cup chicken or veg stock 1 large onion 2 large cloves garlic 2 rashers bacon (or a ham hock) 800 grams crushed tomato teaspoon sweet paprika ½ teaspoon cumin ½ teaspoon ground coriander 2 tablespoon maple syrup salt and pepper Cover the beans with water and leave to soak overnight. Drain and put in the slowcooker with the peeled and finely diced carrot, bay leaves, stock, peeled and diced onion, crushed garlic, finely sliced bacon, tomato, paprika, cumin, coriander, maple syrup and salt and pepper and the ham if you are using it. Cook for 4 -5 hours on high or until the beans are well cooked and they are in a nice thick tomato sauce, and if you are using ham it should pull apart off the bone. Season with salt and pepper add serve
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