Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 Red Kidney Bean Bake Base: 1 cup fine polenta 3 cups boiling stock Filling Ingredients: 1 cup light red kidney beans, soaked overnight 1 large onion, chopped 8 teaspoons olive oil 2 celery stalks, sliced 1 red capsicum (bell pepper), diced 400 g (14 oz) can diced tomato 4 teaspoons tomato paste 1 carrot, diced 4 teaspoons Cajun spice 1 gluten free stock cube 8 teaspoons GF cornflake crumbs 1. Have the stock boiling in a saucepan and add the polenta in a thin stream stirring constantly and when it reaches a mashed potato consistency and is beginning to bubble remove from the heat and start to line a 25 cm (10 " ) oiled flan case, use the back of a large wet spoon for this. Allow to set while you prepare the filling. 2. Cook the beans in a large saucepan until soft but not mushy. (I cook my beans in a pressure cooker and after soaking they are cooked after 20 minutes at pressure.) Drain and keep the stock. 3. In a large saucepan saute the onion in the olive oil for 1 minute. 4. Add the capsicum (bell pepper) and celery and stir to combine. Cook for 1 minute. 5. Add the carrot; cover and cook on low until the carrot is soft. 6. Stir in the Cajun spice and allow to combine with the veggies for about 5 minutes. 7. Add the diced tomatoes, tomato paste and the stock cube. Stir. 8. Add the kidney beans and stir until it is all combined. 9. Remove from the heat and stir through the cornflake crumbs. Cover and set aside for 5 minutes. 10. Fill your flan base and place in a preheated 180 C (350 F) oven for 20 minutes. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.