Basic Slow Cooker Baked Beans

Ali's kitchen 03/04/2017
  • 1 cup dried white beans (Haricot/Cannellini etc)
  • 500g speck or thick cut bacon and last resort any bacon you have in the fridge!
  • 1 medium onion, diced
  • 4 cloves garlic, sliced
  • 1 tin (400g) diced tomatoes
  • 3 cups (750ml) chicken or bacon stock


Soak beans in cold water over night. They drain and bring to bioil and simmer a few minutes to give them a head start on the cooking.

Heat a large frypan over medium-high heat. Remove rind from speck/Bacon and cut into 2cm cubes. Cook for 5 minutes to brown on all sides.

Place browned speck/bacon in a slow cooker with  beans, onion, garlic and tomatoes. Add stock to cover. Cook for 4-6 hours on high or 6-8 hours on low, adding more stock if it is drying out.but I find it generally doesn't.

Serve topped with chopped parsley if you like, on toast or even with an egg on top!