Sunday, May 26, 2013

Especially the beans.....

After the joy, fun and deliciousness that was Chow Down to Eurovision 2013 it is time to resume normal Don't Boil The Sauce broadcasting. Winter has hit Melbourne in all it's time for blankie snuggles glory and I bloody love it!
I also love a dish that can be breakfast, lunch or dinner so no matter what time you finally get out from under the covers it's an acceptable time to eat it.
 
This will make enough beans to feed both sides of the army and some left over. It needs to be started a day ahead to soak the beans, or use canned for a super quick version.

Slow cooker beans
Ingredients
  • 2 cups borlotti beans dried
  • 1 cup haricot beans dried
  • 1 cup lima beans dried
  • 1 cup cannellini beans dried
  • 300g approx. pancetta
  • 2 tbsp. olive oil
  • 3 red onions rough diced
  • 3 brown onions rough diced
  • 4 celery stalks chopped finely
  • 3 garlic cloves crushed
  • 1 red capsicum rough diced
  • 1 bottle passata  (approx. 600-700ml)
  • 600g chopped tomato
  • 120ml red wine
  • 4 tbsp. Dijon mustard
  • 2 tbsp. mustard powder
  • 2 tbsp. honey
  • 2 tbsp. brown sugar 
  • 1 cup beef stock
  • 1 tbsp. salt
  • 3 bay leaves
  • 2 large sprigs rosemary
  • 1 small handful of thyme
  • Pepper to taste
Method
  • Into a large mixing bowl or boiler of water add the beans.
  • Leave to soak for about 8-12 hours or overnight, they will double in size.
  • Drain the beans
  • Chopped the pancetta into small strips
  • Fry in a hot pan with 2 tbsp. olive oil
  • Add the onions, celery, garlic, capsicum, fry for about 3 minutes then add to slow cooker
  • Into the slow cooker add beans and all remaining ingredients and stir well
  • Cook on low for about 5-6 hours depending on your slow cooker and how mushy you like your beans
  • Serve as a side with a chili/pepper steak, with eggs and home made crumpets or just on their own.
  • You may need to add more salt depending on your taste, beans and pancetta, just remember you can add it but you can't take it away

  • You could do this in an oven for about 2-3 hours on 160°C but I haven't tested this

  • For the super quick version in a large pot add fry the pancetta, and vegetables as per recipe then add remaining ingredients and boil to reduce for 15-20 mins. Add drained canned beans and simmer for another 20 minutes (also not tested but this is how I would tackle it) 
  • ok now back under the blankie!!
A thing of beauty
 
 
 
 
 
Crumpet recipe will be posted soon, I have some surprise tweaks to work on.

 
 

1 comment:

  1. I am making this tomorrow. You supply the crumpins yes.
    This looks amazing and I will travel to the local bean shop to find haricot beams. Thank you.

    ReplyDelete