Baked beans – you either love them or you don’t. If you’re part of the latter camp, this recipe might just sway you. If you’re a born and bred baked bean advocate, prepare to have your taste buds blown – you’ll never return to the tinned variety again!
If you’re a Thermomix owner and yet to try making your own baked beans, I can very much recommend this recipe from the culinary genius Lucy at Thermobliss. Perfect for warm, filling breakfasts, an after school snack or you can go and make a complete meal of them as pictured below.
1tsp olive oil
100g bacon, roughly chopped
1 brown onion, quartered
1 garlic clove, crushed
1 stick of celery, washed and chopped
1 green capsicum, seeds removed and chopped
¼ cup brown sugar, firmly packed
400g tin chopped tomatoes
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon Chinese five spice
2 x 400g tin cannellini beans, drained and rinsed
salt and pepper to taste
- Place the bacon in the Thermomix and chop for 2 seconds on speed 6.
- Scrape down the bowl and add the teaspoon of olive oil. Cook at 80°C , reverse, speed 2 for 4 minutes. Once time is up, transfer to a separate bowl and set aside.
- Add onion, garlic, celery and capsicum to the Thermomix bowl and chop together on speed 6 for 3 seconds.
- Add bacon back to the Thermomix bowl with the chopped vegetables. Cook at 80°C , reverse, speed 2 for 4 minutes.
- Add the brown sugar, tomatoes and spices. Cook at 100°C , reverse, speed 2 for 10 minutes.
- Add the cannellini beans and season with salt and pepper. Mix together on reverse, speed 1 for 3 minutes.
While the kids might be happy with baked beans and buttered toast soldiers, amp it up for the adults as I did here below. Simply file a ramekin to three-quarters full with the cooked baked beans, add sliced chorizo, a few pieces of feta cheese, crack an egg on top and bake in a preheated 200°C oven for 10 minutes (enough time for it to bubble and cook the egg). Top with a few peanuts for crunch just before serving with delicious buttered bread and get ready to dip!
The recipe yields about five cups of baked beans and freezes well. My tip – freeze the beans in one cup quantities for quick grab meals and snacks from the freezer!
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