Slow cooker breakfast beans

• olive oil↗1 tbsp tbsp
• onion↗1

  thinly sliced

• garlic cloves↗2

  chopped

• white or red wine vinegar1 tbsp tbsp
• soft brown sugar↗1 heaped tbsp tbsp
• pinto beans↗400g can g

  drained and rinsed

• passata↗200ml ml
• coriandersmall bunch

  chopped

Step-by-step instructions

1. 1

   Heat the slow cooker if necessary. Heat the oil in a large frying pan and fry the onion until it starts to brown, then add the garlic and cook for 1 min. Add the vinegar and sugar and bubble for a minute. Stir in the beans and passata and season with black pepper. Tip everything into the slow cooker.

2. 2

   Cook on Low for 5 hours. If the sauce seems a little thin turn the heat to High and cook for a few more minutes. Stir through the coriander.