Baked beans are the sh*t, am I right? My favourite part of going out for brunch, aside from the feeling of indulgence I get when having someone else make breakfast for me, is getting to order baked beans. I’ve made them on my own before using an oven, but found I could never get them to be as thick, creamy, and velvety as they are when I order them in a restaurant. Baking them also means you have to be present for the whole affair, and who has time to watch beans for two hours?
This recipe was born of two fortuitous life circumstances which happened to coincide. Firstly, my naturopath suggested I try avoiding raw food for two weeks to see if cooked foods prove easier on my digestive system. Secondly, Conor and I received a dinner invitation for a weeknight that was breakfast themed – which is the best idea I’ve heard in a long time! – and I had zero minutes, never mind an hour or two, between work and dinner to actually cook. Enter the slow cooker, a working girl’s best friend. These beans are the easiest thing in the world to make, but taste like they took some serious effort. I just love when that happens.