3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

George Calombaris' Homemade baked beans


Print:
4

Ingredients

4 portion(s)

Soup

  • 400 grams Large dried beans, EG Lima beans, black beans
  • 30 grams olive oil
  • 1 clove garlic, Peeled
  • 1 brown onion, Peeled and quartered
  • 1 carrot, peeed and chopped into 3 cm pieces
  • 1 stick Celery, strings reoved ad chopped into 4 cm pieces
  • 2 bunches Thyme, leaves only
  • 2 dried bay leaves
  • 550 grams Chiken Stock, TM Basic Cook Book
  • 400 gr can diced tomatoes
  • 1 tablespoon tomato paste

Bread

  • 3-4 slices Crusty Bread
  • 1 clove garlic, peeled and halved
  • olive oil

Garnish

  • 100 grams feta cheese
  • 8 sprigs mint leaves
  • 8 sprigs Italian parsley
5

Recipe's preparation

    Method
  1. Place beans in a large ceramic bowl, cover with cold water and set aside for 12-24 hours. Drain well, rinse again. 

    Place garlic, onion, carrot and celery into mixing bowl and chop,  (wth MC in place) speed 5 for 3 seconds or until chopped sufficiently.

    Add Olive Oil, rinsed beans, thyme and bay leaves and saute for 5 minutes at gentle stir settingGentle stir setting in reverse modeCounter-clockwise operation wih MC.

    Pour in chicken stock, tomato paste and tin of tomatoes and cook at 98 degrees, on gentle stir Gentle stir setting, in reverse modeCounter-clockwise operation for 60 minutes with MC

    Season to taste with salt and pepper and continue to cook at 80 degrees, in reverse modeCounter-clockwise operation on gentle stir Gentle stir settingfo 60 minutes with MC.

    Drizze both sides of the bread with olive oil a char-grill until toasted. Remove hot toasted bread to a board and rub with cut side of the garlic.

    Remove bay leaves, crumble feta and scatter mint leaves and parsley over the soup and serve with the bread.

     

     

     

10

Accessories you need

11

Tip

An easy, cooks itself, hearty meal that's both budget friendly and delicious tmrc_emoticons.)


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • This is a delicious

    Submitted by Karensiddle on 21. December 2015 - 08:03.

    This is a delicious breakfast. My kids love it. i freeze it in portions. thanks for posting

    Login or register to post comments
  • Thanks Nerina.

    Submitted by Kylee7 on 15. July 2015 - 20:59.

    Thanks Nerina.

    Login or register to post comments
  • 120 degrees Kylee 

    Submitted by Nerina on 13. July 2015 - 21:50.

    120 degrees Kylee 

    Nerina - Inpedendent thermomix consultant 

    Login or register to post comments
  • No problem 

    Submitted by Nerina on 13. July 2015 - 21:49.

    No problem 

    Nerina - Inpedendent thermomix consultant 

    Login or register to post comments
  • What temperature should I use

    Submitted by Kylee7 on 13. July 2015 - 20:45.

    What temperature should I use for the "saute for five minutes at gentle stir setting"?

    Login or register to post comments
  • Thanks Nerina for your quick

    Submitted by Kylee7 on 12. July 2015 - 18:58.

    Thanks Nerina for your quick reply. That's given me some ideas!

    Login or register to post comments
  • Perhaps using lemon for the

    Submitted by Nerina on 12. July 2015 - 18:23.

    Perhaps using lemon for the acidic kick that the dish needs and add more stock and some shredded zucchini or capsicum for the extra bulk - they would have to cook down to a creamy texture though I imagine - or maybe some cooked lentils? Let me know how you go

    Nerina - Inpedendent thermomix consultant 

    Login or register to post comments
  • Can anyone suggest how I

    Submitted by Kylee7 on 12. July 2015 - 18:00.

    Can anyone suggest how I could make this recipe without the tomatoes or tomato paste?  Would I just add more stock?  Thanks.

    Login or register to post comments