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Homemade Baked Beans
60g butter
40ml olive oil
2 brown onions, peeled, diced
3 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
4 roma tomatoes, diced
4 x 420g 4 bean mix, rinsed
1000ml tomato passata
500ml vegetable stock
1 bunch basil, washed, shredded
1 teaspoon white pepper, cracked
1. Preheat butter and oil on the high
sauté setting and then sauté onion
and garlic until golden brown, about
6 minutes.
2. Add the sugar, vinegar and tomatoes,
simmer for about 5 minutes.
3. Stir through the beans, passata, stock,
basil and pepper until combined and
place onto ‘SLOW COOK’ for 6 hours.
4. Serve with a fried egg, parmesan
cheese and crusty bread.
Vanilla Rice Pudding
1 cup medium grain white rice, washed
1250ml full cream milk
½ cup brown sugar
2 vanilla beans, split
1 tablespoon dark rum
1. Combine all ingredients in multi-
cooker bowl and place onto
‘SLOW COOK’ for 5 hours.
2. Fold through rum and serve with
stewed fruit of your choice.
Recipes continued
KMC200_IB_D11_FA.indd 20 18/08/11 3:06 PM