Gratin Of Red Beans (New Orleans Style) Recipe

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Gratin Of Red Beans (New Orleans Style) Ingredients

3 large onions coarsely chopped
8 fl vegetable stock
4 red peppers coarsely chopped
4 stalks celery chopped
1/2 tsp cumin
1 tsp coriander
1 pinch cayenne pepper
1/2 tsp dried thyme
1/4 tsp dried oregano
1 can (14 oz) chopped tomatoes
1 bay leaf
1 salt and freshly ground pepper to t, aste
4 fl red wine
2 can kidney beans (14 oz each) drained a, nd rinsed
2 tbsp dry wholemeal breadcrumbs
2 tbsp grated parmesan cheese

A Recipe for
Gratin Of Red Beans (New Orleans Style)

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
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This is a recipe for Gratin Of Red Beans (New Orleans Style) from the recipe cookbook of Recipes-to-go (Meal)

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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
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Gratin Of Red Beans (New Orleans Style)

“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”
Art Buchwald

Gratin Of Red Beans (New Orleans Style) Directions

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.

Serves: 6

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Gratin Of Red Beans (New Orleans Style) Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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