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Receta Cassoulet Gratin
by Global Cookbook

Cassoulet Gratin
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  Raciónes: 9

Ingredientes

  • 16 ounce dry Great Northern beans
  • 1 med onion peeled
  • 1 whl clove
  • 8 c. water
  • 1 tsp salt
  • 2 x garlic cloves peeled
  • 1 x bay leaf
  • 1 Tbsp. extra virgin olive oil
  • 1 1/2 c. minced onion
  • 4 x garlic cloves chopped
  • 1/4 tsp sugar
  • 6 c. minced seeded peeled tomato
  • 2 tsp minced fresh thyme or possibly 1/2 tsp. dry thyme
  • 1/2 tsp pepper
  • 1/4 c. thinly sliced fresh basil or possibly 1 Tbsp. dry basil nonstick cooking spray
  • 1/2 c. fresh bread crumbs
  • 1/2 c. finely grated Parmesan cheese

Direcciones

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil, and cook 2 min. Remove from heat; cover and let stand 1 hour. Drain beans, and set aside. Wipe pan dry with a paper towel. Return beans to pan.
  2. Stud onion with whole clove. Add in clove-studded onion, 8 c. water salt, 2 garlic cloves, and bay leaf to beans. Bring to a boil; reduce heat, and simmer 45 min or possibly till beans are tender. Drain beans in a colander over a bowl; reserving 2 c. cooking liquid. Throw away onion, garlic, and bay leaf.
  3. Preheat oven to 425F.
  4. Heat oil in pan over medium-high heat. Add in minced onion; saute/fry 5 min. Add in chopped garlic and sugar; saute/fry 30 seconds. Reduce heat to medium. Add in tomato; cook, uncovered, 10 min, stirring frequently. Stir in beans, 2 c. reserved cooking liquid, thyme, and pepper; simmer, uncovered, 20 min or possibly till bean mix is thick, stirring occasionally. Stir in basil.
  5. Spoon bean mix into a 3-qt baking dish coated with cooking spray. Combine bread crumbs and Parmesan cheese; sprinkle over top. Bake at 425 oF for 20 min or possibly till browned.
  6. Yield: 9 servings (serving size: 1 c.).