Bonfire night maple bacon ‘baked’ beans

Source: Foolproof Slowcooker: 60 Essential Recipes that Make the Most of Your Slow Cooker

Ingredients

Instructions

1. The night before you want to make the beans, pop the dried haricot beans in a bowl and cover with water. Leave to soak overnight.
2. The next day, preheat the slow cooker to LOW, and preheat the oven to 220°C.
3. Lay the bacon slices on a baking tray (line it with foil to save on washing up, if you like). Place the tray in the oven and cook for
   10 minutes or so, turning the slices halfway through, until the bacon is golden and crisp. Set aside until cool enough to handle, then chop it into small bits - this is easiest done with good kitchen scissors.
4. Heat the oil in a frying pan and add the onions. Cook for a good
   8 minutes until tender and beginning to pick up some colour. Add the garlic to the pan and cook for another minute or so before tipping everything into the slow cooker. Drain the soaked beans and add to the cooker.
5. Pour the passata into the cooker, then quarter-fill the bottle with water and swill it about to pick up all the remaining tomato juice and tip that in too. Add the smoked paprika, maple syrup and a good pinch of salt and pepper and stir everything together.
6. Cook for
   6-8 hours, or until the beans are tender. Check the seasoning and add more salt and pepper if needed, before serving.

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