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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans overnight in cold water. The next day, cook the beans in a big pot of water for two hours. You can use the same water as you used to soak the beans. While the beans are cooking, start making the tomato sauce. You will want to use a very low heat. | 2. Sweat the onions and spices in the oil for 10 minutes, adding the garlic towards the end. | 3. Add the tomatoes, juice, ketchup, Worcestershire sauce, Tabasco, vinegar and lemon zest. | 4. Cook over a very low heat for 3-4 hours. | 5. Half an hour into the cooking, add the saffron. | 6. When cooked, the fondue should be dark red and almost jam-like. | 7. If any oil has separated out from the dish just pour it off the top (this tomato infused oil can be kept and used for other dishes). | 8. When the fondue is ready, pre-heat the oven to 170 degrees C. | 9. Purée the fondue in a blender, adding a little of the poured off oil and a touch of water, if necessary. | 10. The purée should be enough to cover the beans by 1-2cm. | 11. Put the beans in an ovenproof dish, cover with the purée and add all the other ingredients. | 12. Season generously. | 13. Cover the dish, using tin foil if you don't have a lid, and put it in the oven. | 14. After three hours, the beans should be cooked. | 15. Feel free to add extras, like smoked bacon, chorizo or sausage halfway through the cooking time. | 16. The cooked beans will keep for a few weeks, or even longer if you put them in a sterile preserving jar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
haricot bean	200	g		178.0	0.0	39.6	1.0
onion	1		peeled halved	64.0	14.944	1.76	0.16
carrot	3		trimmed halved	157.44	36.7872	3.5712	0.9216
garlic	3	cloves	peeled	13.41	2.9754	0.5724	0.045
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
rosemary	2	teaspoons		1.834	0.2898	0.0463	0.08199999999999999
bay leaf	2 -3			-	-	-	-
celery	1	stalk		10.24	1.9008	0.4416	0.1088
leek	1		cut	54.29	12.5935	1.335	0.267
butter	75	g	unsalted	427.5	19.6425	13.3575	36.0
tomato	650		skinned deseeded chopped	40344.8276	8946.027	2104.9475	350.8246
onion	1		peeled chopped	64.0	14.944	1.76	0.16
garlic	2	cloves	minced	13.41	2.9754	0.5724	0.045
olive oil	125			14917.5	0.0	0.0	1687.5
sherry wine vinegar	25			178.0	0.0	39.6	1.0
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099
thyme	1 1/2	1/2	dried	1.6159999999999999	0.3912	0.08900000000000001	0.0269
celery seed	1 1/2	1/2		11.76	1.2405	0.5421	0.7581
bay leaf	1 -2			-	-	-	-
clove	2	cloves		-	-	-	-
tomato ketchup	1	tablespoon		178.0	0.0	39.6	1.0
worcestershire sauce	2 -3	drops		-	-	-	-
tabasco sauce	2 -3	drops		178.0	0.0	39.6	1.0
saffron strand	10			178.0	0.0	39.6	1.0
lemon zest			grated	178.0	0.0	39.6	1.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.