Wow. After making a super-successful batch of baked beans this weekend, I'm releasing a new recipe. Try it out and let me know what you think!This quantity makes just over 2kg of baked beans, which you can freeze in portion-sized containers.
Ingredients
McKenzies four-bean mix of dried beans, 375g (the whole packet). You can buy them at the supermarket. Rinse well before soaking.
2 red capsicums, finely diced (or use one red and one yellow for extra colour)
1 green capsicum, finely diced (total capsicum weight, red and green - 500g)
1 brown onion, peeled and finely diced3 large carrots, peeled and finely diced (about 500g)
60mls olive oil3 cloves garlic, peeled and crushed
1 bay leaf
800g fresh tomatoes, roughly chopped
1 teaspoon smoked paprika
Method
1. Soak the beans overnight, then simmer them for 30 minutes only. Drain
2. Heat oil in a heavy pot and saute onion, garlic, bay leaf and carrot for 10 minutes
3. Add capsicum and saute a further 3 minutes
4. Add the tomatoes and the beans. Stir to mix.
5. Transfer to a 180C (350F) oven and bake for two hours, checking at the one hour mark that the mixture hasn't dried out (it usually won't)
6. Stir in paprika, and return to the oven for 30 minutes.
7. Enjoy! I love them for breakfast topped with a poached egg, or poached fillet of salmon.
Note:
The more finely you dice the vegetables, the thicker your stew will be. Its worth the effort.
Per 200g serve: 202 calories, 7g fat, 9g protein,23g carbohydrate, 12g fibre. Lots of vitamins and minerals too.
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