When I first tried this sauce I put it in spaghetti bolognese it was amazing. The first thing I did was tell my boyfriend that it tasted almost like the real thing! I was jumping around the house because finally I had a flavour explosion in my mouth after months of blandness. I honestly was not going to stop there! I also used it to make a sort of chicken cacciatore when I did my salicylate challenge and regularly use it to make a baked bean substitute and to flavour meats. The original recipe is from Cooking For Oscar here.
Gluten free, dairy free, soy free, egg free, nut free, vegan, failsafe
- 1 can of red kidney beans (rinsed)
- 2 pear halves in syrup
- 1 cup water
- 1 teaspoon citric acid
- 1/4 cup sugar
- 1 teaspoon salt
- 1 large stick of celery (chopped)
- 1 cup of spring onions (chopped)
- 3-4 garlic cloves
- A pinch of saffron
- Chop everything up and place it all in a saucepan.
- Place it on medium-low heat and simmer for around 30 minutes till everything is soft. Make sure the sauce is reduced and is not too watery.
- Take it off the heat and let it cool down before you blend it in a food processor. Alternatively, you can put a stick blender in the pot and blend it that way. I find that the stick blender makes a smoother paste (as you can see mine is chunky because I used a cheap food processor) and its less washing up.
- Return to the heat to reduce more if you like a thicker paste. It’s better to reduce it before this step as if it is a bit thick already it will spit and can go all over your cook top. Otherwise if you are happy with the consistency then pop it into a container and keep in the fridge. You can also keep it in the freezer if you make in bulk.
- Use a 2-3 tablespoons of this sauce with 2-3 teaspoons of pear ketchup and cook with a can of white beans to make baked beans.
- Cook with minced meat to make a bolognese sauce.
- Marinate your meats with this sauce and grill or pan fry.