Breakfast · CrockPot/Slow Cooker · Favorite · Gluten Free · Holiday · Hot · Sides · Vegan · Vegetarian

Slow Cooker Tomato Breakfast Beans

I became addicted to British-style breakfast beans on toast after a friend introduced me to the glory of Heinz beans. They are traditionally difficult to find in American stores (and when you do, they are $4 a can!) so instead of buying, I devised a way to make a healthier (and way less expensive) version instead.

Beans and toast are a weekend staple. We make them at home for breakfast, and I always get a cup when I go to our favorite diner (Boston baked beans are everywhere in/around Boston). Most of the canned beans have an insane amount of sodium- one little can can have up to 150% of your daily amount, and are way too sweet for people who avoid added sugars. So we skip the cans and make this instead.

Put everything together in a crockpot Friday night before bed, and when you wake up breakfast is all but served!

Slow Cooker Tomato Breakfast Beans

Prep Time: 5 minutes
Cook Time: 8-10 hours (no maintenance required!)


1 lb dried navy beans
1 28 oz can crushed tomatoes
1 8oz can tomato paste
3 cups water
1 onion, peeled and diced
8 cloves garlic
4 tbsp Worcester sauce
1 tablespoon sugar (optional)
10 sprigs fresh thyme and rosemary
2 bay leaves
black pepper to taste
1-2 tbsp olive oil (optional)


Place all ingredients in crockpot, and cook on low for 8-10 hours. Before serving remove bay leaves, and add a drizzle of olive oil to the top, if using.

Eat over toast, cooked pasta, or just plain!  Also great as a side for a BBQ.


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