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Two Slow Cooker Favourites

We are now experiencing perfect weather to get the slow cooker out of the cupboard!

We LOVE our slow cookers!

Not only does the food taste so devine, but the ease of putting everything into one pot in the morning and allowing the food to cook throughout the day is blissful!

How great is it to return home in the afternoon and have dinner ready to serve?

Oh, and the smell…the delicious smell!

Baked Beans

I like to add the meat from a ham hock in my beans to add a smoky flavor. You could also add some chorizo sausage too.

If you are limited for time, you can use beans from a tin rather than soaking and cooking the beans. You will need to adjust the cooking time if you use tinned beans. Please use organic where possible.

I’ve made this recipe so many times, I like to add a bit more of this and a little less of this, I just experiment each time with flavor. You can add a little chilli too if you want to spice things up!

The beans can be served on their own, with mashed potato or quinoa, with eggs for breakfast….so many variations!

200g dried navy beans, soaked

olive oil for frying

1 onion finely diced

1 teaspoon dried basil

1 garlic clove finely chopped

1.5 litres vegetable stock

3 teaspoons apple or pear juice concentrate

1 tablespoon tamari

1 teaspoon wholegrain mustard

400g tinned tomatoes

salt and pepper

After the beans have soaked, discard the water and drain well.

Heat oil in a large fry pan or casserole dish. Add the onion, basil and garlic and gentle sauté for five minutes, until lightly coloured.

Add the navy beans and all other ingredients, except for the tomatoes.

Cover, leaving a little space for the steam to escape, and cook gently for one hour.

Add the tomatoes and cook further for four hours or until the beans are soft. As the cooking time is long, you will want to keep an eye on the liquid in the pot so it does not dry up.

Remove the lid and cook until the sauce thickens.

Season with salt and pepper.


Soothing red lentil and vegetable soup

This is a spicy soup with wonderful aromas. You can drizzle some coconut cream through the soup or serve with a dollop of natural yoghurt.

Olive oil for frying

1 onion finely diced

2 celery stalks, finely diced

2 tablespoons chopped coriander

7-8 cm piece ginger, grated

1 ½ ground cumin

1 teaspoon ground coriander

1 teaspoon curry powder

250g dried red lentils, well rinsed

350g sweet potato, peel and finely diced

2-3 carrots, finely diced

2 litres vegetable stock

2 teaspoons tamari

2-3 teaspoons mirin

2-3 tablespoons fresh coriander, chopped

Heat one teaspoon oil in a large fry pan over a gentle heat, add the onion, celery, coriander, ginger and cook for five minutes.

Add the cumin, ground coriander and curry powder and cook for another minute, stirring.

Add the lentils, vegetables and stock.

Continue to cook over a gentle heat for approximately one hour, stirring occasionally, until it reaches the desired consistency.

Check for taste adding tamari and mirin as needed, then stir through the coriander before serving.