Toast’s own Baked Beans

CraigOnToast’s Homemade Baked Beans

The Toast's own Baked Beans

Ingredients

this recipe makes a large volume. I generally make a large batch as i’m cooking for a group or for the week ahead. The beans keep well in the fridge for about 1 week and can be frozen for later

Sauce:
1 medium green capsicum roughly chopped
5 medium Roma, vine or red tomato, quartered
Fresh rosemary ( about 6 sprigs)
1 large clove Garlic, crushed
Lemon pepper – 1 teaspoon
Olive Oil
100ml beef stock

Beans:
300g grated pumpkin ( kent or jap is best)
2 x 420g red kidney beans
4 x 420 g white beans
Smokey BBQ Seasoning
2 -3 Bay leaves
2 tbl spoon treacle or molasses

Method
Preheat oven to 200c

Cut Capsium & Tomato into large pieces and place in baking tray. Add chopped rosemary, garlic, lemon pepper and 1 tbl spoon olive oil
Bake for approx 25 min. The capsicum & tomato should be cooked but still solid
Blend when done, adding beef stock
Set aside

Drain beans from can and rinse
In a large pot (i use a 3.5L pot) heat 1 tbl spoon olive oil.
Add grated pumpkin and Smokey seasoning and fry off (you can add salt & pepper to taste here)
Add beans and sauce separately, mixing each through well as you add
Add treacle, mixing through well
Add bay leaves

Turn heat down to a simmer, cover and cook for 2-3 hours, stirring occassionally.

Enjoy!
Toast’s home made Bake Beans can be served warm or cold. I often have them for breakfast or as a mid morning snack (around a 200g serve) and they go perfectly with poached eggs

Please comment and let me know what you think

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