Three ways to serve our Red Lentil & Mixed Bean Casserole
This hearty recipe combines red lentils with three types of beans – flageolet, white kidney and black-eyed beans to create a warming meal that’s full of protein.
We soak the red lentils and black-eyed beans overnight to make them lovely and tender. To make the casserole sauce, we sweat sliced onions and garlic, then add the soaked red lentils, chopped tomatoes, tomato puree, some oregano and vegetable stock, and simmer for about 10 mins to ensure that while the lentils are cooked, they still retain some bite. Then we mix in the flageolet beans, white kidney beans and black eyed beans. Finally, we stir through parsley and basil to add freshness and flavour.
We oven-roast a mix of red and yellow peppers and cup mushrooms as a tasty garnish. They also add green beans and baby spinach for extra colour and texture.
All you have to do is the finishing touches!
Squash Casserole // Thanksgiving Side Dish // Boston Market Copy Cat
Squash Casserole // Thanksgiving Side Dish // Boston Market Copy Cat
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Sunny Anderson's Beefy Butternut Squash Chili | The Kitchen | Food Network
Fall dinner inspo coming atcha! Sunny swaps beans for butternut squash in this cozy chili recipe ????
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Beefy Butternut Squash Chili
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings
Ingredients
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 pound beef chuck or stewing meat, cut into 1-inch cubes
1 cup finely chopped white onion
1 cup seeded and chopped red bell pepper
3 tablespoons tomato paste
2 tablespoons hot sauce (recommended: Frank's Red Hot Sauce)
3 cloves garlic, grated on rasp or finely minced
1 pound ground chuck (80-percent lean)
1 1/2 cups beef stock
1 1/2 cups red wine (recommended: any inexpensive Chianti)
2 tablespoons fine cornmeal
1 (1 1/2 pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
Directions
In a small bowl, combine the chili powder, cumin, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning. Cook until the beef is browned on all sides but not cooked through, about 7 minutes; remove with a slotted spoon to a plate. Add the onions, bell peppers, tomato paste, hot sauce and garlic. Stir and cook until everything turns a dark reddish brown, about 10 minutes. Add the ground chuck and sprinkle over the remaining seasoning. Stir and cook until the beef is browned, and then add the reserved beef chunks back to the pot along with the stock, wine, cornmeal and squash. Raise the heat until it comes to a boil, and then lower to a simmer. Cover and cook until the beef is tender, 40 to 45 minutes. Uncover and let the chili cook until it is thick and the liquid is reduced, another 15 minutes.
Cook’s Note
Sunny caramelizes the onions and peppers before the beef is added to give some depth of flavor and sweetness.
This recipe has been updated and may differ from what was originally published or broadcast.
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Sunny Anderson's Beefy Butternut Squash Chili | The Kitchen | Food Network
Cowboy Beans with Bacon & Beef - Best Baked Beans EVER - Loaded Baked Beans - The Hillbilly Kitchen
Cowboy Beans with Bacon & Hamburger - Best Baked Beans EVER - Loaded Baked Beans - The Hillbilly Kitchen
Cowboy Beans loaded with ground beef and bacon are the side dish that goes with everything grilled. Season them to suit your tastes sweet, savory or spicy. There is no wrong way to make them. They are a must at big summer cookouts like Memorial Day, Father's Day, July 4th and Labor Day and hang on to the recipe for Tailgating Season. You can pack them up and take them with you to potluck dinners or make a big pot on your next camping trip.
Psalms 46:1 God is our refuge and strength, a very present help in trouble.
Remember to Put God First!
Ingredients:
3 cans Beans
Bell Pepper
Onion
1 to 2 pounds Ground Beef
1/2 pound Bacon
1/2 cup Ketchup or BBQ Sause
2 tablespoons Mustard
1/2 cup Brown Sugar
1 tablespoon Vinegar
Salt & Pepper
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