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Method
Step 1
Heat the oil in a medium frying pan over medium heat. Add onion and carrot and cook, stirring, for 5 mins or until the onion begins to soften. Add the garlic, tomato paste, thyme, paprika and cumin and cook for 2 mins or until aromatic.
Step 2
Transfer to a slow cooker. Add the beans, tomato and stock. Season. Cover and cook for 3-4 hours on high (or 5-6 hours on low) or until the mixture thickens and the beans are very tender.
Step 3
Stir in the lemon juice. Sprinkle with parsley and season with pepper.
In the oven: No slow cooker? Bake the beans in a casserole pan, covered, at 140°C for 2 hours.
These slow cooker beans make for the ultimate vegetarian side. Hearty and delicious, they’ll warm everyone up from the inside out.
Method
Step 1
Heat the oil in a medium frying pan over medium heat. Add onion and carrot and cook, stirring, for 5 mins or until the onion begins to soften. Add the garlic, tomato paste, thyme, paprika and cumin and cook for 2 mins or until aromatic.
Step 2
Transfer to a slow cooker. Add the beans, tomato and stock. Season. Cover and cook for 3-4 hours on high (or 5-6 hours on low) or until the mixture thickens and the beans are very tender.
Step 3
Stir in the lemon juice. Sprinkle with parsley and season with pepper.
In the oven: No slow cooker? Bake the beans in a casserole pan, covered, at 140°C for 2 hours.
