Baked Beans

Elena Duggan

Ingredients:

  • 400g Borlotti beans, drained and rinsed
  • 400g Butter beans, drained and rinsed
  • 200g Speck, skinned, finely diced
  • 500g Passata
  • 150g Water
  • 1med Brown onion, finely diced
  • 5 Garlic cloves, crushed
  • 2 Bay leaves
  • 10g Lemon zest
  • 25g Paprika, sweet
  • 25g Paprika, smoked
  • 10g Oregano, dried (or fresh)
  • 10g Marjoram, dried (or fresh)
  • 50g Australian extra virgin olive oil
  • 50g Butter

To Serve:

Optional

  • 250g Pork sausage, cut into rounds
  • Dried beans can be used, soak overnight then rinse and place in pot
  • Substitute the dried herbs for fresh herbs

Method:

  1. Place olive oil, butter, the onion and speck into a large heavy based casserole dish. Stir and fry until fragrant, onion is translucent and speck is starting to colour.
  2. Add garlic, herbs and spices and toast for another five minutes.
  3. Add all remaining ingredients and simmer for up to 15 minutes or until liquid has reduced slightly and flavours are fully infused.
  4. Can be stored in an airtight container in fridge for three days.
  5. Serve warm with eggs, spinach, with melted cheese or on toast.

Notes

  1. Can be cooked with in a slow cooker with dried bean if desired – before you go to bed so you wake up to the aroma – yum.

Health Notes:

  • Gluten free
  • Lactose free
  • Nut free
  • Vegetarian optional
  • Vegan optional
  • Low fructose/ low sugar

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