This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups dried flageolet (preferred) or small white beans, cooked and drained – the beans swell up when soaked and cooked – there will be 6 cups of beans, cooked
2 small onions, chopped
8 baby carrots, chopped
4 cloves garlic, chopped
2 Tablespoons butter or oil
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne or Korean red pepper
1 teaspoon sea salt (or a couple of anchovies, rinsed and minced)
14.5 ounce can of diced tomatoes
2 cups homemade gluten free chicken broth
Grease a large casserole dish (with lid) and place the cooked beans inside. Make the sauce:
Fry the onions and carrots in the butter or oil until lightly browned. Add the garlic, cayenne pepper, pepper, thyme and salt (or anchovies), and stir fry for a few minutes until fragrant. Add the tomatoes and broth.
Pour this sauce over the beans in the casserole. Stir gently to mix, put on the top and bake the casserole, covered, in a 350 degree oven for one hour or until done. Remove the lid towards the end of the cooking to evaporate some of the liquid. The beans should have the consistency of baked beans – not too soupy.
Serve with lamb chops, grilled, or a roast turkey or chicken.
Make sure all your ingredients are gluten free!
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