1 tablespoon sunflower oil
1 onion, chopped
½ teaspoon smoked paprika
2 x 410 g (13½ oz) cans baked beans
2 teaspoons wholegrain mustard
2 tablespoons Worcestershire sauce
6 tablespoons vegetable stock
2 tomatoes, roughly chopped
2 red pepper, cored, deseeded and diced
350 g (112 oz) frankfurters, chilled and thickly sliced
salt and pepper


1.Preheat the slow cooker it necessary. Heat the ol trying pan, add the onion and try. stirring, for 5 minute or until softened and just beginning to turn golden
2.Stir in the paprika and cook for 1 minute, then mix in the beans, mustard, Worcestershire sauce and stoek Bring to the boil, then stir in the tomatoes, red pepper and a little salt and pepper
3.Add the frankfurters to the slow cooker pot and tip the baked bean mixture over the top. Cover with the lid. and cook on low for 9-10 hours or ovenight.
4.Stir well, then spoon into shallow bowls and serve with hot buttered toast fingers, if liked.
5.FOR CHILLIED SAUSAGE & BEANS, fry the onion in the oil as above, then add 1/2 teaspoon crushed dried red chillies, 1/4 teaspoon cumin seeds, roughly crushed in a pestle and mortar, and a pinch of ground cinnamon with the smoked paprika.
6.Omit the mustard and Worcestershire sauce, then continue as above, adding the beans, stock, tomatoes, red pepper and frankfurters. Cook on low for 9-10 hours or overnight.

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