Boston Baked Beans
Homemade Baked Beans.... totally delicious and packed with vegetables!
Print
Pin
Servings: 4
Calories: 208kcal
Equipment
- Stovetop or Thermomix
Ingredients
- 1 tsp olive oil
- 100 g bacon or pancetta, chopped
- 1 brown onion chopped
- 1 garlic clove crushed
- 1 stick of celery chopped
- 1 green capsicum and seeds removed, chopped
- ¼ cup brown sugar firmly packed
- 400 g tin chopped tomatoes
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp Chinese five spice
- 2 X 400g tins cannellini beans drained and rinsed
- salt and pepper to taste
Instructions
Conventional Method
- Cook the bacon in a frying pan for approximately 5 minutes or until crispy.
- Add onion, garlic, celery and capsicum and stir continuously until vegetables have softened (but not browned).
- Add the brown sugar, tomatoes and spices.
- Simmer for approximately 10 minutes or until the mixture has started to thicken.
- Add the cannellini beans and season with salt and pepper.
- Stir carefully for a minute or until beans are heated through.
- Serve with hot buttered toast!
Thermomix Method
- Chop the bacon in the thermomix bowl on speed 6 for 2 seconds.
- Add the olive oil.
- Cook at 80 degrees, reverse speed 2 for 4 minutes.
- Pour into a bowl and set aside.
- Add onion, garlic, celery and capsicum to the thermomix bowl and chop on speed 6 for 3 seconds.
- Add bacon back into the bowl.
- Cook at 80 degrees, reverse speed 2 for 4 minutes.
- Add the brown sugar, tomatoes and spices.
- Cook at 100 degrees, reverse speed 2 for 10 minutes.
- Add the cannellini beans and season with salt and pepper.
- Mix on reverse speed 1 for 1 minute.
- Serve with hot buttered toast!
Nutrition
Calories: 208kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 180mg | Potassium: 419mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1225IU | Vitamin C: 39.8mg | Calcium: 39mg | Iron: 1.3mg