Baked Beans
Try this Baked Beans recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 850
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tsp sea salt flakes
- 20 g butter
- 20 g olive oil
- 1 brown onion peeled and cut into quarters
- 1 kg ripe roma tomatoes washed and cut into large chunks #
- 480 g cooked borlotti beans (or 2 tins drained)
- 20 g maple syrup
- 2 tbls chopped fresh parsley
- # i don’t peel my tomatoes as i don’t mind having peeled cut a small cross on the base of each tomato, place 2-3 at a time into a heatproof bowl, pour over boiled water, let stand for 30 seconds, remove tomato (be careful of the hot water) and with a small knife grip an edge of the skin on the base and it
- Carbohydrate 0.0619176470588235 g
- Cholesterol 0.0505882352941176 mg
- Fat 0.0450141176470588 g
- Fiber 0.0141176476198084 g
- Protein 0.0105529411764706 g
- Saturated Fat 0.0156734117647059 g
- Serving Size 1 1 to 900g (4 to 6 serves) (2g)
- Sodium 5.66865882352941 mg
- Sugar 0.0477999994390151 g
- Trans Fat 0.0026555294117647 g
- Calories 1 calories
Place onion and oil into TM bowl and chop 3 seconds / speed 7, scrape around sidesSauté 5 minutes / Veroma / speed 1 (without MC)Add tomatoes and cook 30 minutes / Veroma / speed 1 (without MC / basket on lid)Check sauce for thickness, and if you like a thicker sauce like me then continue cooking 15 minutes / Veroma / speed 1 (I cook mine for a full 45 minutes as I want the sauce to be thick, but if you prefer a thinner sauce, then cook for another 5 minutes only)Add drained beans, salt and maple syrup and cook 5 minutes / 100 / Reverse / speed soft (spoon icon)Add butter and parsley and stir through with your spatula … serve as desiredWill keep for 4 to 5 days in the fridge, but I am sure they will be gone by then!
