5 Minutes

2 People

60

Ingredients

Marinated Lupins
1 cup Mountain Lupins (cooked as precooking instructions)
1 cup chicken stock
5 tablespoons ketchup
2 ½ teaspoons corn flour
1 ½ tablespoon brown sugar
1 teaspoon Worcestershire sauce
½ teaspoon apple cider vinegar
½ teaspoon thyme
½ teaspoon garlic powder
Black pepper & salt to taste

Directions

Toast and butter to serve

Combine chicken stock, ketchup, corn flour, brown sugar, Worcestershire sauce apple cider vinegar, garlic powder, and thyme together and mix well.  Bring to a boil and add lupins.  Allow to simmer on low for 1 – 2 hours.  The longer you simmer, the better the baked beans will taste.

To serve, serve with toasted buttered toast.  Sprinkle freshly ground black pepper, salt & enjoy!

Precooking tips

To prepare the lupins, soak overnight for at least 18 hours in salted room temperature water and rinse before use.  Pressure cook for about 15 – 20 minutes or boil on the stove for about 60 minutes.  Lupins have to be soaked and cooked to your desired consistency – the shorter you cook the firmer the bean & skin.  You can prepare a large batch as per above and freeze in containers to use as and when you require.

Adjust the salt towards the end depending on the saltiness of your stock.

The baked beans will be ready in 30 minutes but the longer you cook them, the better they’ll taste!

Gallery

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Pulses

Green Peas whole