Giant baked beans by Kathy Tsaples from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 60 minutes
  • Yield 4 servings
  • ½ kilogram lima or butter beans
  • 2 cups of celery, finely chopped
  • 1 red capsicum, finely chopped
  • 1 medium carrot, cut into cubes
  • 1 can of Ardmona crushed tomatoes
  • 2 onions, finely sliced
  • 2 cloves of garlic
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 pinch of chilli flakes (optional)
  • 1 teaspoon sweet paprika
  • 1 cup of parsley
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 litre chicken stock
  1. Wash your beans thoroughly. Fill a large saucepan with cold water and add your beans. Bring the beans to a boil, simmer for 10 minutes then discard the water. Rinse the beans again
  2. In the same saucepan, add the beans and fill with cold water again. The water should be about 2 inches above the beans. Add the bay leaves, celery, capsicum and carrot, then bring to a boil. Once bubbly, turn down the heat and simmer for 15-20 minutes
  3. In the meantime, sauté your onion and garlic in a deep frypan. Add the chilli flakes, tomato paste, crushed tomatoes and paprika. Cook for 5 minutes.
  4. Preheat the oven to 180°C. Using a ladle, pour the beans into a baking dish and then add the tomato mixture, salt, pepper and sugar. Mix carefully and thoroughly. Add the chicken stock. The mixture should not be like soup but should not be dry either. Bake for 35 minutes, making sure the beans are cooked
  5. Sprinkle with parsley, noting that the amount of the parsley depends on the quantity of the beans.

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