1 tin red kidney beans, drained and rinsed
1 150g pear, chopped
1 tsp citric acid
¼ cup (50g) brown sugar
1 tsp salt
2 medium carrots*, peeled and thinly sliced (optional)
1 stick celery, thinly sliced
4 spring onions, finely diced
3-4 cloves garlic, finely diced
½ cup water (you make have to add a little more if the mix gets too
thick while cooking – you can use the liquid from the red kidney
beans) to make up 1 cup
PREPARATION
** Have all the ingredients measured and prepared, ready to cook.
** At the end you will process the mixture in a food processor to
a texture of your choice.
METHOD
1. Place all the ingredients into a saucepan on low heat. Cover
and simmer for 20 to 30 minutes until everything is cooked.
2. Remove from the heat and allow to cool slightly. Then pour
into a food processor and blend to the texture you desire.
3. Return the sauce to the saucepan. If the sauce is a bit thick
add some more water. Allow to simmer for 15 minutes. Be
sure not to let it burn!
STORAGE
There are 3 options for storing:
1. Pour into sterilized jars and seal.
2. Store in the fridge in an airtight container for about 2 weeks.
3. Pour into bags or containers and store in the freezer.
COOKING TIME: 45 MINS
VARIATIONS & TIPS
** Moderate Salicylates
** Ideas on how and when to use No-Tomato Sauce:
** Stir a couple of spoons-full through cannellini beans and
warm in a saucepan to re-create commercial Baked Beans.
** Add it to mince dish to help create a delicious spaghetti
bolognese
** Spread onto a pizza as a base sauce or as the only topping.
Add tasty cheese if you can tolerate it.
** Mix 100g cream cheese with 40g of No-Tomato Sauce. You
have a new sandwich spread, great for salad sandwiches
or as a dip.
NOTE
Always look for organic ingredients to be sure you are avoiding
additives. Check the label carefully to ensure there are no nasties
in your ingredients.
