skinnymixer's Smoky Baked Beans
- 1 medium brown onion quartered
- 3 cloves of garlic peeled
- 20 g olive oil
- 150 g cured chorizo thinly sliced into bite sized pieces
- 400 g tin chopped tomato I used ardmona brand
- 200 g water
- 50 g tomato paste
- 20 g worcestershire sauce I use gluten free
- 20 g maple syrup optional for low sugar
- 1 tsp smoked paprika
- 1 tsp salt
- pinch of pepper
- 800 g tin cannellini beans drained and rinsed
Add onion and garlic to mixer bowl, chop for 3 sec/speed 6/MC on. Scrape bowl down.
Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
Add remaining ingredients, except for beans, and cook for 15 min/steaming temp/speed 1/MC off. Put the simmering basket over the hole to avoid making a mess of your kitchen.
Add the rinsed beans and cook for a further 3 min/100°C or 212°F/speed 1/MC off. Put the simmering basket over the hole to avoid making a mess of your kitchen.
Use your blunt blade for this recipe.
At step 1 extend chopping time if required.
At step 3 use ST temp if using an Intelli and 120 degrees if using a Supercook.
Low Carb Variation
Add 200g or 7.1 oz of small cauliflower florets or mushrooms / zucchini instead of the beans and cook for 5 mins.
Remove the Worcestershire sauce & maple syrup if you need to be LCHF compliant. You can use a little Tamari, preferred sweetener and chilli flakes or liquid smoke.
Serving: 215g | Calories: 284kcal | Carbohydrates: 28.8g | Protein: 12.7g | Fat: 10.9g | Saturated Fat: 3.6g | Sodium: 917mg | Sugar: 9.4g