Breakfast

Baked beans and kangaroo stew

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.

4 replies »

  1. Just a thought… If you are going to label something vegan, don’t add any animal products within the recipe or write-up, it is actually really offensive and insensitive. It would be much better for you to do the Kangaroo Stew separately to the Baked Beans recipe, then on the Kangaroo Stew you could say “This goes nicely with the Baked Bean Recipe”… [with a link to the recipe]. This is the same on some other recipes. Vegan recipes should have no animal product or by-product including honey, eggs, etc. Thank you.

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    • Noted and fixed. Unfortunately I am time poor, and it makes more sense for me to post recipes for an entire meal. I do try and offer substitutes for different diets in any given recipe, my apologies if some slipped through the cracks…

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  2. Hi Zaia. I was only saying to my sister today that I wanted to make my own baked beans. However I don’t understand the part about “enough tomato paste to thicken”. It seems to me that to thicken this to tinned baked beans consistency would require a bucket load of tomato paste which would be unpalatable. I just find this part very vague and don’t really want to mess up umpty times experimenting. Could you elucidate please?

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    • Hi Maria,
      Thanks for your question!
      As you only just cover the beans with water to cook them, a lot of the water evaporates and so not much tomato paste is needed to thicken it. Another method is pre-cooking the beans, pouring the water off, then adding a bottle of passata (strained tomatoes) to the beans. Add all the other ingredients and bring to the boil again, then simmer as per the recipe. I hope this gives you some ideas!

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