Author Topic: Baked Beans  (Read 20268 times)

Offline meganjane

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Baked Beans
« on: October 06, 2009, 09:16:34 am »
I just made these today and they're delicious and look very similar to canned. (important for husbands, and I imagine, little kids)

250g navy beans - can substitute if needed
1 tbsp oil
1/2 chopped onion
2 1/2 tsp salt
3 rashers 'meaty' bacon ( I use shortcuts), chopped
1/4 tsp ginger
sprinkling dried thyme
2 tbsp golden syrup
1 440g can diced tomatoes
1 TM measure tomato sauce
3 TM measures water

Ideally, start the day before and soak beans for 8 hours. If time is short, soak beans with a tsp bi-carb, rinse, then boil in plenty water for 15 minutes. Drain.

Heat oil on 90 for 30 seconds, slow.
Add bacon and onion and cook for 5 minutes, speed 1
Insert butterfly
Add everything else and cook for two to three hours on 100, speed 1.

The beans aren't soft and mushy like canned beans, they do have an al dente texture. I'm canning some in jars right now to see if that will soften them.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline gertbysea

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Re: Baked Beans
« Reply #1 on: October 06, 2009, 09:42:22 am »
Good one meganjane. Sounds similiar to my grandmothers. She used pork speck and brow nsugar. Yummy with the ginger. cheap to make to compared to the price of a can of beans today!

Gretchen
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Offline CarolineW

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Re: Baked Beans
« Reply #2 on: October 06, 2009, 03:24:16 pm »
Thanks for sharing this.  I'll give it a go later this week.  I tried the Jamie Oliver version (which I posted here somewhere), but it isn't very like the canned ones, so DH and DD weren't too impressed.  Hopefully this will be more of a hit  ;D
As my picture shows, I've suddenly become younger :-)  DD was of the opinion that her picture should be here, not mine!

Offline Thermomixer

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Re: Baked Beans
« Reply #3 on: October 07, 2009, 11:27:37 am »
I certainly like these baked beans - home style.  I use molasses.  Thanks MJ - not only soap.  :-* :-* :-* :-*
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Offline meganjane

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Re: Baked Beans
« Reply #4 on: October 19, 2009, 06:25:43 am »
 :D, No, not only soap!!

I don't like the taste of molasses, tastes 'burnt' to me, so I use brown sugar. I guess it's one of those acquired tastes!
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline Thermomixer

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Re: Baked Beans
« Reply #5 on: October 20, 2009, 05:43:36 am »
I don't like the taste of molasses, tastes 'burnt' to me, so I use brown sugar. I guess it's one of those acquired tastes!

Like sweet vegemite ??
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Offline Snoozie

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Re: Baked Beans
« Reply #6 on: October 29, 2009, 02:26:48 am »
hehehe thermomixer... my name was Shite for the new vegemite cos it's vegemITE and it tastes like Sh.....!  Anyhoo that's just my opinion!

Another dumb question though.  I don't see any brown sugar in the recipe?  I'm assuming that's the golden syrup that you would interchange with molasses?

Where do you get your jars from?

Offline Tarah

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Re: Baked Beans
« Reply #7 on: October 29, 2009, 07:06:19 am »
I've made baked beans a little bit differently. I soak 250g navy beans 2 to 3 hours (because that's in the instructions on the packet) and then cook in the Thermomix basket with 840g water on Varoma for 48 minutes, speed 2 - the beans come out with a pretty good consistency. I check the water level half way through and add some boiling water in if I need it.

The next step is based on a recipe from "America's Best Slow Cooker Recipes". I puree 350g tomatoes in the Thermomix and add in the cooked beans, 1 tbsp molasses, 1/3 cup brown sugar, 1 tsp dry mustard, salt and pepper to taste and cook it for 15 mins on  100, reverse speed soft. The baked beans mix comes out looking like the regular canned variety just like yours Meganjane but with a different but still nice taste.
« Last Edit: October 29, 2009, 08:26:37 am by Tarah »

Offline Thermomixer

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Re: Baked Beans
« Reply #8 on: October 29, 2009, 11:35:36 am »
Thanks tarah - love baked beans in the slow cooker.  Used to make them with smoked ham hocks (sorry - the carnivore coming out  :o ) - I can remeber making them in college 30 years ago in the slow cooker.
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Offline Snoozie

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Re: Baked Beans
« Reply #9 on: November 05, 2009, 02:27:09 pm »
Okay I made them tonight. 

I think 2-3 hours is too long.  Mine cooked for 2 and are mush :(  There's no "sauce" left in them... or is that what they're supposed to be like?  Maybe 1.5hrs would've been good. 

Were we supposed to put the blades on reverse when the butterfly was inserted? 

They still taste great but are mush! lol  I can take a pic if anyone's interested heehee

I'm not sure how to go about storing either so if anyone wants to let me know that would be awesome! lol

Offline faffa_70

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Re: Baked Beans
« Reply #10 on: November 05, 2009, 04:44:48 pm »
I would be inclined to still use reverse with the butterfly. I haven't made these yet, they are on my to do list..
Kathryn - Perth WA :)
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Offline Thermomixer

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Re: Baked Beans
« Reply #11 on: November 05, 2009, 10:51:48 pm »
Should be OK on forwards with the butterfly - that was all they had in the TM21 - no reverse.  May pay to try again with just 80 or 90 degrees to cook them more gently and test after one hour.  Dried beans will vary in how hard they are to start - so try frequently so you don't get mush.
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Offline Chelsea (Thermie Groupie)

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Re: Baked Beans
« Reply #12 on: November 06, 2009, 03:25:56 am »
I notice that the recipe says to use a canned substitute for the beans if needed.  Did you use canned beans Snoozie?  I would imagine that would reduce the cooking time dramatically.  I make Brazen's Quick and Dirty Baked Beans with canned beans sometimes and they cook very quickly.  Here is the link in case you need to compare cooking times for using canned beans:

 http://brazen20au.blogspot.com/2009/02/quick-dirty-baked-beans-version-2-tmx.html

Offline Snoozie

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Re: Baked Beans
« Reply #13 on: November 06, 2009, 05:35:31 am »
hehe no I used the navy beans soaked for nearly 8 hours.

I think the heat just evaporated the liquid because at the 1hour mark they looked a bit too liquidy but 2 hours they were mush with no sauce.

So will definitely try again with lower temp or shorter time!  lol

Offline brazen20au

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Re: Baked Beans
« Reply #14 on: November 06, 2009, 09:18:41 am »
i actually think that mine need to cook longer - not the beans but the sauce - it tastes a bit too raw for my tastes
Karen in Canberra :)
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