Well hello there :) it’s been a while since I’ve written a blog post…I decided to step back for a few weeks while I sorted out where exactly I want to go with my blog. Blogging seems easy, at first – sure, you can commit to writing a blog post with a mouthwatering recipe a few times a week. It’s not rocket science!
But now that I’ve been blogging regularly for nearly a year, I’m starting to doubt myself…are my recipes really that great? Am I deluding myself that I make a decent income from blogging? Am I just wasting my time? If you are a blogger, I’m sure you’ve had these feelings at some stage too.
It’s taken me a few weeks, but I’m finding my feet again, remembering why I started blogging in the first place. I love making vegan recipes and sharing them with other people. I love developing my photography skills to take better photos of my food creations. And I love connecting with other bloggers who blog about things I like – veganism, parenting, natural living.
And about that direction – well, I have a few ideas up my sleeve, but I’ve finally decided to stick to one idea and follow that through. Stay tuned…you’re not going to want to miss my next post!
Today I have a slow cooker recipe to share with you all. Slow cooked barbeque flavoured baked beans. We love baked beans in our house – they are our version of vegan fast food – just grab a can, heat it up, and lunch is ready is 60 seconds! But I recently stopped buying cans of baked beans due to the amount of sugar in them. Seriously, why is there sugar in everything?
So I decided to make my own. I did try (rather unsuccessfully) to make my own slow cooker baked beans a few years ago, but this recipe turned out sooo much better. A good indication that a recipe is successful is that my children eat their entire serving. With these slow cooked baked beans, my children both asked for seconds, and then we ate the rest for breakfast the next morning! Yes, it was a success :)
I heavily adapted this recipe from a Fresh magazine from Woolworths, but I cut the recipe out of the magazine a while ago so I have no idea which issue it came from…but credit to Woolworths for the inspiration!
- 1 onion
- 2 cloves of garlic
- 1 tsp coconut oil
- 375g dry borlotti beans, soaked for 12 hours or overnight, drained
- 700g passata (tomato puree)
- 2 cups water
- ⅓ cup malt vinegar
- 1 pear
- 2 tbs blackstrap molasses
- ½ tsp tamarind paste
- 3 cloves
- 2 bay leaves
- 2 tsp paprika
- ½ tsp nutmeg
- Salt & pepper to taste
- Start heating your slow cooker on the high setting.
- Peel and dice the onion and garlic.
- Heat the oil in a small frying pan over a medium heat, and fry the onion and garlic until slightly browned.
- Add all ingredients to the slow cooker.
- Cook for 12 hours, covered, stirring occasionally.
- Serve warm.
Bringing these baked beans to #freefromfriday and Healthy Vegan Fridays.
Comment and share with me:
- Are baked beans a staple in your house?
- Do you enjoy using your slow cooker during the winter? (This recipe was the first I’ve cooked in my slow cooker for the year – it went into hibernation over the summer, haha.)