Slow cooker beans with tomato and paprika

These slow cooker beans make for the ultimate vegetarian side. Hearty and delicious, they’ll warm everyone up from the inside out.

6 as a side

15m

4h 10m

Ingredients

  • 1 tbs olive oil
  • 1 red onion, thinly sliced
  • 2 medium carrots, peeled, coarsely chopped
  • 4 garlic cloves, thinly sliced
  • 1 tbs tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 x 400g cans borlotti beans, rinsed, drained
  • 2 x 400g cans Coles Chopped Tomatoes
  • 2 cups (500ml) salt-reduced vegetable stock
  • 1 lemon, juiced
  • 1 bunch flat-leaf parsley, leaves coarsely chopped

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.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
No added sugar
Vegan
Vegetarian

Nutrition Information

Per Serve

Energy: 794kJ/190 Cals (9%)

Protein: 8g (16%)

Fat: 4g (6%)

Sat fat: 1g (4%)

Carb: 27g (9%)

Sugar: 9g (10%)

Fibre: 11g (37%)

Sodium: 595mg (30%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.