Spicy Baked Beans
A really hearty meal that can be spiced up as much as you like
1 teaspoon of olive oil
2 and 1/2 cups of chopped onions
2 garlic cloves, crushed
2 tablespoons of freshly grated ginger
2 cups of carrots, finely chopped
2 cups finely chopped apples
1 teaspoon of cayenne pepper
3/4 of a cup of tomato paste
1/2 a cup of dijon mustard
2 tablespoons of worcestershire sauce
1/2 a cup of Brown Sugar (or Molasses)
2 tablespoons of balsamic vinegar
1 cup of tomato sauce
1 cup of water
1/2 a cup of raisins
1 teaspoon of minced chilli
1 bay leaf
375 grams of dried kidney beans (Make sure you soak these overnight)
Simmering time on the stove top: 5 minutes
Thermal cooking time: 4 hours minimum
1. Soak the kidney beans overnight.
2. Cover with fresh water and bring them to the boil in the inner saucepan.
3. Simmer for 10 minutes with the lid on.
4. Turn off the heat and place the inner saucepan into the vacuum insulated outer container for 2 hours minimum.
5. Remove the kidney beans from the saucepan and rinse it out.
6. Add the oil and onions and fry over medium heat for 3 minutes.
7. Add the chopped garlic, ginger and cayenne then cool for just 30 seconds, stirring to release the volatile oils.
8. Stir in the carrots and apples until they are well coated with the spices.
9. Add the rest of the ingredients, stir thoroughly and bring to a full boil.
10. Turn down the heat and simmer with the lid on for 5 minutes.
11. Turn off the heat and transfer the inner pot into the insulated container for a minimum of 4 hours.
Variations:You can add 500 grams of chunky tasty sausages cut into 2 cm slices (Bratwurst, Chorizo or African Boerwurst are perfect) Add the sausage pieces when you add the kidney beans.