Miss Al's Baked Beans

Combining elements of Italian cuisine, including prosciutto, Cunliffe & Waters' Tomato & Basil Pasta Sauce, with traditional baked bean ingredients, creating a fusion dish that's both familiar and innovative. The long cooking time allows flavors to meld and beans to become tender, while the final hour without the lid helps achieve the desired consistency

Miss Al's Baked Beans using the Slow cooker.

Ingredients

• 450g of Tomato & Basil Pasta Sauce
• 1 Onion finely chopped
• 250g Proscuitto finely chopped
• 1 Tbsp Golden Syrup
• 1/4 cup of Brown Sugar
• 2 Tbsp of Dijon Mustard
• 1 Tbsp of Chilli Sauce
• 1 Tbsp of Worchester Sauce
• 1 Tin of Cannellini Beans drained and rinsed
• 1 Tin of Borlotti Beans drained and rinsed
• 1 Tin of Butter Beans drained and rinsed
• 3 cups of Chicken Stock
• Sprig on Parsley for garnish

Method

1. Combine all of the above ingredients into your slow cooker
2. Put it on low for 10 hours
3. Then for the last hour remove the lid
4. Serve with baby spinach leaves on your favourite sour dough
5. Enjoy!