Ingredients
Baked Beans
- 500 g dried haricot beans
- 3 cloves garlic
- 1 brown onion, quartered
- 1 tbsp olive oil
- 1 punnet cherry tomatoes
- 5 tomatoes, ripe, quartered
- 100 g tomato paste
- 85 g semi sundried tomatoes, drained
- 75 g vegie stock paste
- 5 tbsp brown sugar
- 1 tsp mustard powder
- 25 g cornflour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Place beans in slow cooker and cover with water, then add another 5cm or more of water to ensure the beans dont cook completely dry. Cook on low overnight or until tender. Drain off water.
Place garlic and onion in TMX bowl and chop 3sec/sp6. Scrape down sides.
Add olive oil and cook 90 degrees, 3min/sp2.
Add all other ingredients except for cornflour and chop 5sec/sp7. Scrape down sides and cook 90 degrees, 5min/sp2.
Add cornflour and mix 3sec/sp1. Cook 90 degrees, 2min/sp2.
Then blend until smooth 10sec/sp9 - work up to the speed gradually as its hot, and we dont want any hot liquid escaping.
When cooled a little, add sauce to beans - as much or as little as you like.
Beans Preparation
Sauce Preparation
Tip
There is usually some left over sauce, unless you like your beans swimming in it, so I put the rest in a jar and keep in the fridge and use as tomato sauce/ketchup.
I also add cream to it and use as a creamy tomato pasta bake sauce.
The baked beans freeze well, as it makes a lot! When its thawed, the sauce looks chunky, but it returns to its smooth consistency when heated.
Thermomix Model
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Recipe is created forTM 31
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I only used one clove and omitted the sugar. Delicious but think next time I will add some smokey paprika.
I found by using only 1 clove of garlic instead of 3 and adding a little cooking salt to the water in which I cooked my beans in made this recipe perfect! Yum Yum Thanks Vicki