Smoky baked beans
4 persons | Vegetables, Kamado | Vegetarian | Appetizer
15 min
90 min
105 min
Prep time
- Light a medium amount of charcoal and heat your YAKINIKU® to 150 °C and place the pro set in the Kamado. After this, place two half-moon heat shields at the bottom and place the standard grid at the highest level in the multilevel lift. Now let the Kamado heat up further to 200 °C.
Preparation
-
Start by crushing the garlic, leaving the skin on. Now peel and cut the onion into quarters and the pointed pepper into chunks. Then put all the ingredients together with the cherry tomatoes in a cast-iron pan. Finish with a dash of olive oil, BBQ Herbs, Japanese Szechuan Pepper and Japanese Smoked Salt. Mix well and place on the standard grill. Grill for 45 minutes with indirect heat.
-
Now remove the skins from the garlic first and then add the tomato puree, passata, brown sugar and Worcestershire sauce along with the cannellini beans. Mix well. Place the cast-iron pan back in the Kamado for about 25-30 minutes, until thickened and glowing. Using the woodchipper, add some more smoking wood from time to time.
-
Slice the bread and spread with a dash of olive oil. Now place the bread on the grill as well and roast for about 5 minutes.
-
Afterwards, top the bread with the beans and garnish with Japanese Szechuan Pepper and parsley.
Back to
Ingredients
- 1 onion
- 1 pointed pepper
- 3 cloves of garlic
- 100 g cherry tomatoes
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 680 gr passata
- 2 tsp worcestershire sauce
- 2 tsp brown sugar
- 2 cans of 400 gr cannellini beans, drained
- 1 white sourdough bread
- 1 ½ tbsp Eldurapi BBQ Herbs
- YAKINIKU Japanese Smoked Salt
- YAKINIKU Japanese Szechuan Pepper
Requirements
- BBQ Flavour smokewood apricot, soaked
- woodchipper
- pro set
- wooden cutting board
- cast iron pan
