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Baked Bean Creole

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Submitted by corey

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 1
LARGE LARGE ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
crushed
1 1
X X VEGETABLE OIL
for frying *
2 2
EACH EACH GREEN BELL PEPPERS
diced
3 3
EACH EACH CELERY STALKS
sliced
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
CAN CAN TOMATOES *
1 1
CAN CAN TOMATO PASTE
1 1
PINCH PINCH BASIL *
1 1
PINCH PINCH ROSEMARY LEAVES *
2 473
CUPS ML BEANS
cooked, of your choice
½ 118
CUP ML BREAD CRUMBS
1 1
X X WATER *

Directions

Sauté onions & garlic lightly in oil. Add pepper & celery. Fry for several minutes til ltender. Stir in the flour & add tomatoes. Add tomato paste & herbs & beans. Mix in breadcrumbs. Add a little water if too dry.

Spoon into oiled casserole & sprinkle breadcrumbs on top. Bake for 30 minutes at 350℉ (180℃). Serve with rice & salsa sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 270 10% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 692mg 29%
Total Carbohydrate 18g 18%
Dietary Fiber 12g 46%
Sugars g
Protein 24g
Vitamin A 20% Vitamin C 107%
Calcium 14% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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