How To make Gratin Of Red Beans (New Orleans Style)
3 lg Onions coarsely chopped
8 fl Vegetable stock
4 Red peppers coarsely chopped
4 Stalks celery chopped
1/2 ts Cumin
1 ts Coriander
pn Cayenne pepper 1/2 ts Dried thyme
1/4 ts Dried oregano
1 cn (14 oz) chopped tomatoes
1 Bay leaf
Salt and freshly ground -pepper to taste 4 fl Red wine
2 cn Kidney beans (14 oz each)
-drained and rinsed 2 tb Dry wholemeal breadcrumbs
2 tb Grated parmesan cheese
1. Preheat oven to 400 degrees F, 200 degrees C, gas mark 6.
2. 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 tomatoes, bay
leaf, salt, pepper and wine. 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 browned on
top. For a very low fat recipe ommit the cheese.
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White Bean Gratin | Fresh P
White Bean Gratin
INGREDIENTS:
2 cups white beans, soaked overnight
1 onion
4 shallots
2 cloves garlic
1 small can whole tomatoes
2 bay leaves
1 sprig of thyme
1 sprig of rosemary
1/4 cup olive oil
salt and pepper
My favorite white beans for this dish are Pueblo beans. I buy them through Purcellmountainfarms.com, but any white beans will work. I like pueblo beans for their delicious potato flavor and creamy texture.
DIRECTIONS:
Rinse and drain your soaked beans and place them in a pan with enough water to cover them by 1 or so. You'll want to keep this level, as the beans cook, feel free to add more water from time to time.
Add in your onion and bay leaves. Bring to a boil and immediately reduce your heat to an 'aggressive simmer'. Cook until your beans are tender but not falling apart.
While your beans are cooking, turn your oven to 350 degrees fahrenheit, 175 celsius.
Place a medium sized skillet over medium heat. When your skillet is hot add 1 teaspoon olive oil, shallots, garlic, thyme and rosemary. Saute 4 minutes or until the shallots are translucent. Add in your tomatoes. Stir, chopping the tomatoes as you go until they begin to break down, 3 or 4 minutes. Remove from the heat and transfer the tomato mixture to a medium sized baking dish and set aside.
When your beans are tender season with salt and a liberal amount of pepper. Taste and adjust the salt accordingly Transfer your beans to your baking dish. Pour in just enough broth to just cover them. Add in ¼ cup of extra virgin olive oil and a little more pepper.
Bake uncovered for 40 minutes.
This white bean gratin can be served as a hearty vegetable main or a delicious soup. It's a very simple and delicious way to add protein + fiber rich beans into your diet.
Happy Cooking.
Pueblo beans can be found here:
This recipe was inspired by Alice Waters
YOU HAVE TO TRY - THIS CREOLE BAKED OYSTER AND CRAB GRATIN
Watch and learn how to MAKE THESE AMAZING OYSTERS! If you have never had this recipe... YOU HAVE TO TRY - THIS CREOLE BAKED OYSTER AND CRAB GRATIN.
My mom loves this recipe and asks me to make it for her 7 times a week.
OK that is all a lie but she does love this recipe and I love making it for her.
It takes less than 20 minutes and the textures and flavours are insane.
I am a sucker for a fresh oyster but this creole baked oyster and crab gratin dish is also great with canned oysters. However you can find the mighty oyster
So what are you waiting for?
LET'S DO THIS!
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How to Make Red Beans and Rice
Learn how to make red beans and rice with Chef Mark from LearnToCook.com. For the complete recipe to accompany this video please visit
Red Beans and Rice
Red Beans and Rice
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