Well. Melbourne is a land of extremes lately. From the seemingly unending drought, the searing heat and the dreadful, heartbreaking burning, today was both chilly and wet. Yes, wet. Joyful rain, real rain.
A wonderful excuse to pull out the slow cooker again as panacea to my current painfully hectic schedule. I headed over to A Year in Crockpotting for inspiration and adapted her barbecue beef and bean sandwich recipe. The result was enjoyed by all. Best of all, there is a good sized portion in the freezer for another night.
Barbecue beef, beans and rice
750g diced gravy beef
1 cup kidney beans
1 cup brown rice
1 onion, chopped
2 cloves garlic, chopped
barbecue sauce (one batch, see recipe below)
2 cups water
mashed potato to serve
- The night before, place beans and rice in slow cooker and cover with water. Soak overnight and drain in the morning.
- Add all other ingredients (except mash!) and cook on low for 8 – 12 hours.
- Serve on mash and enjoy! (Did I mention I love the simplicity of my slow cooker?)
Thing is, barbecue sauce is not something I have ever (to my recollection) so I googled and came up with a recipe to adapt. This took me 7 minutes tops in the thermomix and tasted great.
100ml white vinegar
100ml tomato sauce
juice 1 orange
2 tablespoons Dijon mustard
1 tablespoon worcestershire sauce
1 teaspoon dried chili flakes
A good few shakes of tabasco
salt and pepper to taste
- Bung everything in the thermomix and cook at 90 degrees for 5 minutes on speed 3.