This is really 2 recipes in one, the baked beans are vegan and the kangaroo stew… Well, it is kangaroo stew! I decided to try some kangaroo meat, as it is wild caught, free range, grass fed, lean meat. It is very similar to beef and it is advisable to slow cook it. Kangaroo meat is now sold in Australian supermarkets.
In a slow cooker or thermal pot, put chopped carrots, zucchini, tomatoes and kangaroo meat. Add a few stalks of chopped celery and a little water. Add salt and pepper to taste. Bring to boil and slow cook or put into thermal outer pot. Cook for around 4 – 6 hours.
For the baked beans: soak some black eyed beans in water overnight. In the morning, rinse well then add water to just cover. Bring to boil, then add enough tomato paste to thicken. Add a dash of Apple Cider Vinegar, 1/4 tsp stevia, and salt to taste (for a full 6 litre pot I use around 1 – 1 1/2 Tbs of Himalayan rock salt.) Add 1 Tbs cumin (this makes the flavour, I add apple cider vinegar and cumin to a lot of my tomato based dishes…) Stir until all ingredients are combined and bring to a boil again. Slow cook or thermal cook if you are able to for a few hours, otherwise simmer for around 1/2 hour before serving.
As we had baked beans left over from breakfast I served them with the kangaroo stew I made. It went together quite well!
©2014 Zaia at wholefoodcookery.com – recipe for baked beans and kangaroo stew, vegan, vegetarian, paleo, primal, low fodmap and gluten free.