Slow-cooked cowboy beans

Slow-cooked cowboy beans

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  • 6
  • Easy
  • Dairy free Fat conscious Meat-free Pescatarian Vegan recipe collection
  • 10 minutes
  • 2 hours 10 minutes
  • Kaapzicht Pinotage 2017

Ingredients

  • ¼ cup extra virgin olive oil
  • 2 onions, chopped
  • 6 cloves garlic, chopped
  • 1 chilli, chopped
  • 1 bay leaf
  • 500 g sugar beans, soaked and drained
  • 4 cups water or veggie stock
  • 1 x 400 g can chopped tomatoes
  • 3 T tomato paste
  • 60 g brown sugar
  • sea salt and freshly ground black pepper, to taste
  • 1 T Woolworths Lazy Kettle liquid smoke
  • maple syrup, to taste

Cooking Instructions

Preheat the oven to 160°C.

Heat the olive oil in a large ovenproof pan. Fry the onions over a low heat until soft and golden.

Add the garlic, chilli and bay leaf and cook for 1 minute. Add the beans, stock, tomatoes, tomato paste and sugar.

Bring to the boil and season. Add the liquid smoke. Cover and bake for 2 hours.

Sweeten with maple syrup and adjust the seasoning if necessary.

Cook's note: Make a double batch of these moreish beans and freeze. Defrost, heat gently and serve with pork rashers, poached eggs, or on toast, or use them to bulk up soups and stews.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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