(No) rush

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Get the recipe

On the way to Easter (in both traditions), we’ve had the fun of working our way through various breakfast possibilities in no rush at all, so I thought I’d keep going in that vein by posting the ‘how to guide’ for a few favourites.

First up – slow cooked baked beans and rice. The recipe is simple enough but I find most questions come because so many people are accustomed to cooking in a rush now – ‘how do I know if it’s cooking properly?’ or ‘what does it look like when it’s ready?’ ‘ how quickly can I make it cook?’ that kind of thing.  The main answer if you wan to do baked beans quickly, this is not the recipe!  This one takes time and you get a particular style of result.  But it is one from my whole food/no additives approach which is very hard to achieve if you don’t have time.  So you can make a very tasty dish for brekkie using canned borlotti beans but that doesn’t help if you have a problem with one of the ingredients used in the canning process.  If you do, then get a slow cooker and give this recipe a whirl – but you’ll need time.

In this set of ‘how-to’ shots, the last three are the money shots – after 4 hours cooking, 12 hours cooking and 14 hours cooking, all at 100°C.  Great breakfast, but then the rest became the basis for sauce to go on some ravioli.

This entry was posted in "Just the food", "No additives", Gluten free, flourless and tagged , , , . Bookmark the permalink.

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