
Devices & Accessories
Slow cooked beans with walnut pesto (TM5)
Prep. 8 h 15min
Total 20 h 15min
4 portions
Ingredients
-
dried navy beans (see Tips)200 g
-
water for soaking
Walnut pesto
-
Parmesan cheese cut into pieces (3 cm)50 g
-
walnuts50 g
-
fresh flat-leaf parsley leaves only30 g
-
olive oil100 g
-
salt1 pinch
-
ground black pepper1 pinch
Slow cooked beans
-
olive oil20 g
-
garlic cloves cut into halves3
-
brown onion cut into wedges (1 cm)200 g
-
carrots cut into pieces (2 cm)120 g
-
celery cut into pieces (2 cm)60 g
-
water200 g
-
Vegetable stock paste (see Tips)1 tbsp
-
canned chopped tomatoes400 g
-
tomato passata400 g
-
dried oregano2 tsp
-
crusty bread to serve (optional)
Nutrition per 1 portion
Calories
784.4 kcal /
3294.3 kJ
Protein
25.7 g
Fat
442.4 g
Carbohydrates
59.4 g
Fiber
19.1 g
Saturated fat
8.2 g
Sodium
1915 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Slow cook (TM5) with blade cover
10 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Steamed eggplant and ricotta lasagne
1 h 25min
Colourful quinoa salad
40min
Coconut quinoa with sticky mango
30min
Fig and walnut bread
3 h 20min
Eggplant and porcini bites with turmeric tahini dressing
55min
Spring greens with grapefruit
30min
Spiced fennel and silverbeet with fried eggs
35min
Beetroot soup with herb dumplings
1 h 10min
Mushroom ragu with polenta toast
1 h 40min
Roasted eggplant
1 h 35min
Crunchy quinoa patties with avocado smash
1 h 30min
Vegetarian quiche
1 h 55min