Okay, I am going to put it out there. This recipe is not one of mine it belongs to Cathy and Belinda. Without a doubt this Baked Bean recipe is a welcomed addition to a Saturday or Sunday morning fry up. I made a huge batch and have frozen the beans into serving portions. Each time we have guests they are amazed at the effort I go to in creating a wonderful breakfast. (I guess the secret is now out there). I simply remove a portion from the freezer the night before and simmer them away as the guests are arising….they all think that I have made them that morning. FIG JAM!!! I have not found any need to alter the recipe at all, the girls have perfected it and to mind it needs not one thing added.
What do you need?
- 1tablespoon oil
- 6 rindless bacon slices, chopped finely
- 1 stalk celery, trimmed and finely chopped
- 1 onion, chopped finely
- 1 small carrot, chopped finely
- 1 fresh long red chilli, chopped finely
- 1/4 cup tomato paste
- 3 cups bottle tomato pasta sauce
- 3/4 cup chicken stock
- 2 teaspoons castor sugar
- 800g canned cannellini beans, rinsed and drained.
- 1/4 cup coarsely chopped fresh flat leaf parsley.
Putting it all together:
1. Heat oil in medium frying pan, cook bacon, celery, onion, carrot, and chilli, stirring until the onion is soft. Add paste: cook stirring, 1 minute. Transfer mixture to slow cooker.
Stir in sauce, stock, sugar and beans. Cook covered, on low for 8 hours.
2. Stir in parsley, season to taste.
Suitable to freeze. Serve with toasted sourdough or cornbread, bacon, eggs, fried onion and fried tomato…………….or simply eat as is.
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