1 large onion, chopped
1 each garlic clove, crushed
1 oil for frying
2 each green bell peppers, diced
3 each celery stalks, sliced
2 tbsp flour
1 can tomatoes
1 can tomato paste
1 pinch basil
1 pinch rosemary
2 cup cooked beans of your choice
1/2 cup breadcrumbs
1 water
A Recipe for
Baked Bean Creole
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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Food Tip |
This Recipe for Baked Bean Creole is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Baked Bean Creole from the recipe cookbook of Recipes-to-go (Bean)
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
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Eat drink and be merry, for tomorrow they may make it illegal. |
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Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Saute 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 350F. Serve with rice & salsa sauce.
Toronto Vegetarian Association
Serves: 4
Baked Bean Creole Recipe brought to you by Recipes To-Go