Baked Bean Creole
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | x |
vegetable oil
for frying |
*
|
| 2 | each |
green bell peppers
diced |
|
| 3 | each |
celery stalks
sliced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | can |
tomatoes
|
*
|
| 1 | can |
tomato paste
|
|
| 1 | pinch |
basil
|
*
|
| 1 | pinch |
rosemary leaves
|
*
|
| 2 | cups |
beans
cooked, of your choice |
|
| ½ | cup |
bread crumbs
|
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | x |
vegetable oil
for frying |
*
|
| 2 | each |
green bell peppers
diced |
|
| 3 | each |
celery stalks
sliced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | can |
tomatoes
|
*
|
| 1 | can |
tomato paste
|
|
| 1 | pinch |
basil
|
*
|
| 1 | pinch |
rosemary leaves
|
*
|
| 473 | ml |
beans
cooked, of your choice |
|
| 118 | ml |
bread crumbs
|
|
| 1 | 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.
