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.

Slow cooker beans with tomato and paprika

Serves

6 as a side

Prep

15m

Cooking

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.