Gratin of Red Beans (New Orleans Style)
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
onions
coarsely chopped |
|
| 8 | ounces |
vegetable stock
|
|
| 4 | each |
roasted red bell peppers
chopped |
|
| 4 | Stalks |
celery
chopped |
*
|
| ½ | teaspoon |
cumin
|
|
| 1 | teaspoon |
coriander
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
oregano
dried |
|
| 14 | ounces |
tomatoes
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
ground |
*
|
| 4 | ounces |
red wine
|
|
| 2 | cans |
red kidney beans
drained, rinsed |
*
|
| 2 | tablespoons |
bread crumbs
dry |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
onions
coarsely chopped |
|
| 231.2 | ml/g |
vegetable stock
|
|
| 4 | each |
roasted red bell peppers
chopped |
|
| 4 | Stalks |
celery
chopped |
*
|
| 2.5 | ml |
cumin
|
|
| 5 | ml |
coriander
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
oregano
dried |
|
| 404.6 | ml/g |
tomatoes
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
ground |
*
|
| 115.6 | ml/g |
red wine
|
|
| 2 | cans |
red kidney beans
drained, rinsed |
*
|
| 3E+1 | ml |
bread crumbs
dry |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Preheat oven to 400 degrees F, 200 degrees C, gas mark 6.
Put the onions in a frying pan with 6 fl or 180 ml of stock. Cover.
Boil for 5 minutes.
Uncover. Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan. 3. Stir in peppers, celery and a splash of stock. Stir and cook until the added vegetables are softened. 4. Stir in cumin, coriander, cayenne pepper, thyme, oregano Simmer, stirring occasionally for 20 to 30 minutes until thick and savoury. 5. Stir in the beans. Spread in a baking dish . Sprinkle with a mixture of bread crumbs and grated cheese. The recipe can be prepared to this point and refridgerated until needed. 6. Bake the beans for 30 minutes uncovered until bubbling and For a very low fat recipe ommit the cheese.
