Boston BBQ Beans

Name: Boston BBQ Beans
Ingredients: 800 g dried haricot beans, rinsed; 3 Tbsp sea salt; water, as needed; 1 Tbsp vegetable oil; 300 g bacon, coarsely chopped; 300 g onions, cut to fit the feed tube; 0.5 tsp sea salt; 150 g green peppers, deseeded, diced; 2 jalapeño peppers, deseeded, finely diced; 2 Tbsp garlic purée; 800 g chicken stock, hot; 100 g ketchup; 150 g black treacle; 3 Tbsp yellow mustard; 2 Tbsp apple cider vinegar; 2 Tbsp hot sauce; 2 tsp celery salt; 0.5 tsp ground black pepper; 2 tsp paprika; 2 tsp chipotle chili powder; 1 tsp garlic granules; 1 tsp chilli powder; 0.5 tsp white pepper

Smoky, spicy bean dish originally from America. A fantastic side for BBQs. If you would prefer less spice, you could half the jalapeno and hot sauce quantities. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months and reheat before serving.

Difficulty

Low

Time

420 min

Author

Kenwood

This recipe is prepared with:

Products

CookEasy+ All in one Cooker CCL50.A0CP

Ingredients

Servings

To prepare the beans

800 g dried haricot beans, rinsed
3 Tbsp sea salt
water, as needed

For the sauce

1 Tbsp vegetable oil
300 g bacon, coarsely chopped
300 g onions, cut to fit the feed tube
0.5 tsp sea salt
150 g green peppers, deseeded, diced
2 jalapeño peppers, deseeded, finely diced
2 Tbsp garlic purée
800 g chicken stock, hot
100 g ketchup
150 g black treacle
3 Tbsp yellow mustard
2 Tbsp apple cider vinegar
2 Tbsp hot sauce
2 tsp celery salt
0.5 tsp ground black pepper
2 tsp paprika
2 tsp chipotle chili powder
1 tsp garlic granules
1 tsp chilli powder
0.5 tsp white pepper

Utensils

Bowl large, CCL50.A0CP, CCL401WH, CCL405WH, CCL400WH, CCL450WH, CCL455SI, CCL450SI, CCL456SI, Stir Tool, Thick Slicing Disc

Instructions

Step 1

Add beans, salt and water into a bowl until the beans are covered.

Cover the bowl and let soak overnight at room temperature.

Step 2

Line a plate with paper towels.

Fit the Stir Tool.

Add oil into the appliance bowl, attach the lid without the filler cap.

Heat at 140ºC on speed 3 until hot.

Add bacon.

Cook for 8 minutes at 120ºC on speed 3 until browned.

Transfer the bacon onto the lined plate, leaving as much bacon fat in the bowl as possible.

Step 3

Assemble the Direct Prep attachment with the Thick Slicing Disc, and turn it to position 1.

Slice onion into the appliance bowl.

Tip: Once you have finished move the Direct Prep attachment to position 2.

Add salt and attach the lid with the filler cap.

Cook for 10 minutes at 120ºC on speed 3 until the onions have softened.

Add pepper, jalapeño and garlic.

Cook for 1 minute at 120ºC on speed 3 until combined.

Step 4

Remove the filler cap.

Add chicken stock, the drained beans and the cooked bacon.

Cook for 1 hour at 98ºC on speed 1 until the beans have softened.

Add ketchup, molasses, mustard, hot sauce, treacle, cider, celery salt, black pepper, paprika, chipotle powder, granulated garlic, chilli powder and white pepper.

Cook for 4 hours at 98ºC on speed 1 until thickened.

Step 5

Fit the filler cap.

Cook for 1 hour 30 minutes at 98ºC on speed 2 until the beans are tender, and the mixture thickened.

Serve.

You can also prepare this recipe* with:

Products

kCook Multi CCL401WH

kCook Multi Cooking Food Processor CCL405WH White & grey

kCook Cooking Food Processor CCL400WH White & grey

kCook Multi Smart CCL450SI