Servings: 4 - 6
Prep Time: 30 min
Run Time: 1 min
Cook Time: 1 hr
Ingredients
In Filter Basket:
- 1/2 medium sweet onion, peeled and rough chopped
- 2 cloves garlic, peeled
- 1 tsp paprika
- 1/3 cup ketchup
- canned pineapple chunks or tidbits (just enough to fill ingredients up to the 1 cup line; will need about 2, 20 oz. cans)
In Collector Cup
- 2 tbsp vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp soy/Tamari sauce
- 1 tsp favorite hot sauce (optional)
- 1/2 cup vegetable broth
- pineapple juice (from cans) to reach 500 mL line on collector cup
Other:
- 1 tbsp oil
- 2 cans drained/rinsed beans (great northern or navy)
Directions
- Preheat oven to 350 degrees F
- Add onion, garlic, paprika, ketchup, and pineapple to filter basket. (Be sure to add pineapple last so that you are only filling the filter basket to the 1 cup line.)
- Add all wet ingredients to collector cup, adding the pineapple juice last just to get the liquid to the 500 mL line
- Place the collector cup in the base
- Attach the filter basket to the top, the top to the base, plug in, and press the cow
- While the Almond Cow is running, add 1 tbsp oil of choice (olive, avocado) to a large pan over medium high heat
- When AC is done, empty the contents of the filter basket into the pan
- Stir and cook for about 5 minutes, or until heated through and reducing
- Add contents of collector cup to pan and stir well to incorporate
- Turn off heat and stir in beans
- Pour everything into oven safe glassware with lid (alternatively, you can use a Dutch oven from start to finish)
- Place beans into a preheated oven and bake for 45 minutes
- Remove lid and bake for about 15 more minutes
- Allow beans to rest for 5-10 minutes before serving
- Serve and enjoy!
