Slow cooker bacon baked beans

Slow cooker bacon baked beans


Serves 4


  • 1 cup dried white or cannellini beans
  • 500g speck
  • 1 medium onion, diced
  • 4 cloves garlic, sliced
  • 1 tin (400g) diced tomatoes
  • 3 cups (750ml) chicken or bacon stock


Rinse beans and pick out any broken ones. Place in a bowl, cover with cold water and leave overnight.

Heat a large frypan over medium-high heat. Remove rind from speck and cut into 2cm cubes. Cook for 5 minutes to brown on all sides.

Place browned speck in a slow cooker with drained beans, onion, garlic and tomatoes. Add stock to cover. Cook for 4-6 hours on high or 6-8 hours on low, adding more stock if it is drying out.

Serve topped with chopped parsley, grilled bread and a fried egg on the side.

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Serving Suggestions


  • Speck is available in supermarkets and delis and is usually sold as a whole piece. Replace with thick-sliced bacon if unavailable.
  • You could spice this recipe up a little by adding some chopped fresh or dried chilli.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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