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Receta Bean Eggplant Tomato Casserole
by Global Cookbook

Bean Eggplant Tomato Casserole
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Ingredientes

  • 1 lb kidney beans soaked overnight
  • 2 x onion minced
  • 4 x cloves garlic chopped
  • 2 x green peppers minced
  • 84 ounce minced tomatoes (3-28 ounce cans)
  • 2 tsp oregano
  • 1 tsp thyme
  • 2 x bay leaves
  • 1/4 tsp cayenne
  • 2 x eggplants

Direcciones

  1. Soak and cook the beans. Drain off excess liquid. In a second pot, bring the onion, garlic, green pepper, tomatoes and seasonings to a boil and simmer for 10 min. Dice the eggplant and add in it. Stir in the cooked beans and simmer 20 min.
  2. Notes: Substitute 2 Tablespoons of fresh oregano for the dry, or possibly 1 Tablespoons thyme. This goes together very quickly with a pressure cooker.