I’m in love with my multicooker, and I don’t care who knows about it. Fortunately for me, my husband is quite OK with this love affair, because of the progeny it has produced… like these amazing smoky, barbeque sauce-flavoured baked beans!
The fabulous thing about a multicooker is that you can use the one appliance for every step of this recipe: pressure cooking the beans to just the right level of ‘doneness’, sautéing the onion, garlic and celery, and then slow cooking to meld all the ingredients into a dish that fills the kitchen with amazing aromas, and has a satisfying complexity of flavour.
You can still make this dish if you don’t have a multicooker or slow cooker, by simmering it on the stove, but there’s something magical about slow cooking that really makes the flavours next-level.
Ingredients:
1 onion, peeled and diced
2 cloves garlic, peeled and minced
1/2 cup finely diced celery
8 cups cooked white beans (I used great northern beans)
2 cups liquid reserved from cooking beans, or use low-sodium vegetable stock
2 tbsp organic blackstrap molasses
2 tsp Dijon mustard
680 g passata (crushed tomatoes)
4 tbsp no added salt tomato paste
2 tsp smoked paprika
1/2 tsp black pepper
3 bay leaves
Method:
Using the sauté function of the multicooker, cook the onion until just starting to brown. Add garlic and celery and continue to sauté until celery begins to soften. Add remaining ingredients, stir to combine, then set the multicooker to slow cook – low setting and cook for 8 hours.
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