After a few days of cooler rainy weather, we indulged in some delicious slow cooked meals. One particular family favourite was ox-tail stew. With the left over rich, densely flavoured sauce I thought it would be the perfect opportunity to use towards a batch of home-made baked beans.
500mL of leftover stew sauce
375g of borlotti beans soaked overnight, rinsed and drained
½ teaspoon of fresh or dried thyme
2 bay leaves
1 tablespoon of worcestershire sauce or 1 small sardine fillet finely chopped
1 teaspoon of celtic sea salt
1 teaspoon of raw sugar or coconut sugar
250mL passata sauce
2 tablespoons of tomato paste
sprinkle of cayenne pepper
Extra water may be needed depending what level you put your slow cooker on
Place all ingredients in your slow-
cooker. I initially put it on high for 3 hours, then low until I have time to bottle up and freeze. Watch the consistency too, you want a nice thick rich coloured sauce, I found a good day in the slow cooker achieved this with only a couple of top ups with liquid.