AT A GLANCE
|01||Place onion, speck, syrup, sugar, mustard, sauces, tomatoes, beans and stock in a 4.5-litre (18-cup) slow-cooker. Cook, covered, over low heat for 9 hours, then uncover and cook for a further hour or until the mixture is thickened slightly. Season to taste.|
|02||Add half the parsley, stir to combine and serve with baby spinach leaves and crusty bread and sprinkle with remaining parsley.|
Note Recipes taken from The Australian
Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media
Group, available at selected newsagents and supermarkets. These
recipes have been reproduced with minor GT style
Prep + cook time 1¾ hours
1 Preheat oven to 180°C.
2 Heat 1 tbsp olive oil in a large flameproof casserole over medium-high heat, add onion and speck and cook, stirring, for 10 minutes or until browned lightly.
3 Add syrup, sugar, mustard, sauces, tomatoes, beans and stock, and bring to the boil. Cover dish, transfer to oven and cook for 1¼ hours or until sauce thickens. Stir in parsley and serve with baby spinach and crusty bread.