Beano sweet potato pie

I was stuck for an idea for tea one day. I knew I wanted baked beans but I didn't fancy them straight out of the tin. This is what I came up with. It is so rich and filling, pure comfort food. Definitely a winner that will grace our table regularly. Ingredients

500g (1lb) pumpkin (or butternut squash), peeled, deseeded and chopped

1 large red onion, chopped
2 garlic cloves, crushed
1 red pepper, deseeded and diced
1 green pepper, deseeded diced

1 tin mushroom soup

2 tins baked beans

mixed herbs

150g (5oz) cheese, grated

butter (dollop to taste lol)

sunflower oil spray

topping

1kg (2¼lb) sweet potatoes, peeled and cut into chunks
75g (2½oz) Cheddar, grated 

Method

Place the pumpkin or butternut squash in a large pan with about 600ml (1pt) water and bring to the boil. Reduce the heat and simmer for about 15 mins until tender. Using a hand blender or food processor, puree the pumpkin with the cooking liquid so that you have a fairly thin puree.

Heat the sunflower oil in a large pan. Add the onion, garlic and peppers and cook over a moderate heat for 5 mins.

Add the basil, canned soup and baked beans. Bring to the boil, stirring, and then simmer for 10-15 mins. Stir in the pumpkin puree, cheese, butter and mixed herbs. Mix till it's all melted and thickened. Spoon the bean mixture into a baking dish. 

To make mash: Cook the potatoes in boiling water for about 10 mins until tender. Drain.

Mash the sweet potatoes and stir in half the cheese and seasoning to taste. Spoon mash over the bean mixture and sprinkle with rest of the cheese. 

To serve now: Set the oven to Gas Mark 5 or 190°C. Bake the pies on a baking sheet for 30 mins until piping hot and the cheese has melted. Serve with green vegetables, if you like.
To freeze: Freeze pies uncooked or baked. Cool the pies. Openfreeze,
then pack individually in freezer bags. Use within 2 months.
To serve from freezer: Thaw in the fridge. If pies are unbaked, cook as above for 30-40 mins. If already baked, reheat each pie in the microwave for 3 mins until piping hot. 

Smoked sausage and bean casserole

A brilliant one-pot winter warmer, packed with spicy pork sausage in a rich tomato sauce. 

Ingredients

This casserole is even better served with warm garlic bread.

1 smoked sausage, sliced
2 carrots, peeled and diced
1 jar of tomato and basil sauce
415g can of baked beans
300ml water

Method

 

Heat a splash of oil in a large pan and fry the carrots for 5 mins. 

Stir in the tomato sauce and water. Bring to the boil, cover and then simmer for 15 mins. 

Add the sausage and baked beans and cook for a further 10-15 mins until the carrots are tender.

Happy New Year Peas

Looking on-line I came across this recipe, not sure why their New year peas, but I bet you'd be happy eating them.         

Ingredients

      

   

1 pound dried black-eyed peas, soaked during the day before needed

3 cups water, or enough to cover peas

1 pound  sausage

1 small onion, chopped

3 tablespoons brown sugar

1 tablespoon prepared mustard

1 teaspoon salt  

8 ounces prepared barbecue sauce

The night before place some water in slow cooker to heat up. 

Place peas in a pan of boiling water and boil rapidly for 10 mins.

Drain peas and add to boiling water in your slow cooker.

Leave on low to cook overnight ready for morning.

In the morning

Drain and retain 1/4 the liquid. cool.

Brown sausage and onions together. cool

Place peas in slow cooker. Add sausage and onions with the rest of the ingredients.

Cook  for 6 hours on low.

                  

Serves 6.

Baked Beans In A Crock Pot

This is a simple baked beans recipe, don't be fooled tho because it's very tasty.

1 lb. yellow eye beans

2 tbsp. sugar

1 tbsp. salt

1/4 tsp. ginger

1/4 tsp. dry mustard

1 tsp. thyme

1/4 c. molasses

1 onion, sm.

2 tbsp. margarine

Method

Pick over 1 pound beans. Cover with cold water and soak overnight. 

In morning bring to boil and boil rapidly for 10 minutes. Allow to cool.

Put 1/2 the beans into pot. Cut 1/2 onion over them and dots of 1 tablespoon margarine. Repeat with second half. 

In a measuring cup put dry ingredients and mix. Add molasses to 1/2 cup mark.

Add hot water to top and mix. 

Pour over beans. Add more hot water to rinse out cup and barely cover beans. 

Cook all day in crockpot. 

Remove cover the last hour to cook down or cool and reheat. 

Can double recipe for 4 quart crock and freeze left overs.

Worth Waiting For Baked Beans

       These are absolutely delicious. The spices give them just the right kick of flavour. Worth a try even if the only baked beans you have tried are out of a tin.    

These are a completely different kettle of fish.

              Ingredients   

                  1 pound dried navy beans

                    2 teaspoons margarine

                    1 clove garlic -- crushed

                    1 cup onion -- finely chopped

                    2 teaspoons Worcestershire sauce or Hendersons Relish if your a Vegetarian.

                    2 tablespoons dark brown sugar

                    4 tablespoons molasses

                    5 tablespoons chili sauce

                    1 tablespoon dry mustard

                    1 teaspoon curry powder

                    1 1/2 teaspoons salt

                    1/2 cup dark rum

                    1 1/2 cups tomato juice -- or more as needed 

 Method

                  Place beans in large pot of  water soak overnight.

                  Place a pan off water on your stove and bring to the boil. Add the soaked beans and boil rapidly for 10 minutes. 

Grease casserole dish with the margarine. Rub with garlic. Drain beans. Place in large mixing bowl. 

Add onion, brown sugar, Worcestershire, molasses, chili sauce, dry mustard, curry

                  powder, salt and rum. Mix well. 

Stir in 1/4 cup of the tomato juice. Transfer to prepared dish. 

Cook, until beans are tender, gently stirring in additional tomato  juice as liquid is absorbed by beans.

      Serves 6.

English Baked Beans

I love experimenting, today I threw this together. It was absolutely delicious.

1 pound dried beans

1 clove garlic -- crushed

1 cup onion -- finely chopped

1 carrot--sliced

1 stick celery sliced

1 tsp coffee powder

2 tablespoons Hendersons relish

2 tablespoons dark brown sugar

2 tablespoons treacle

1/2 tablespoon dry mustard

1 teaspoon curry powder

vege stock cube
Handfull of red lentils

1 1/2 cups tomato juice -- or more as needed

Method

Soak beans overnight

In the morning drain and rinse

Add to a pan of boiling water and boil rapidly for at least 10 minutes

Simmer gently untill tender

Drain

Let beans cool untill their temperature matches that of your slow cooker

In the meantime add everything else to your slow cooker and start cooking on high

When beans are ready add to sauce mix

Cook on low for 5-6 hours untill sauce is nice and thick and vegetables are cooked
Add more liquid as needed

Season to taste
I served with grated cheese melting on top

Enjoy with crusty bread

Delicious

Any leftovers will freeze well