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JAMIEHECKLE
Trapper's camp beans from lousiana
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Ingredients
Directions
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Preheat the oven to 175 ° C. Halve the slices of bacon and chop the onion. Then cut the leeks into thin rings and the carrot into slices. Heat the butter in a frying pan until the foam starts to pull away. Place the bacon in the frying pan and cook over medium high heat. Place the slices on a plate. Scoop the onion, leek and carrot through the shortening in the pan and fry for 2-3 minutes on a low heat.
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Spoon the red beans with water, tomato cubes with juice and 100 ml of water through the vegetables. Finely chop the oregano and add with thyme, the hot pepper sauce, some salt and freshly ground black pepper. Cut the sausages in 4 pieces each and scoop them with the bacon through the bean mixture.
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Slide the pan without lid into the oven and heat the dish for 25-30 minutes until the dish is hot through and the sausages are cooked.
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40 minMain dishsticking potato, olive oil, winter carrot, onion, celery, nutmeg, cooked ham, Meat bouillon, creme fraiche, demi crème fraîche, mature cheese, fresh rosemary, dried rosemary,stuffed ham rolls with rosemary potatoes
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150 minMain dishonions, soup meat, fresh ginger, cloves, garlic, fish sauce, cinnamon stick, Mihoen, pak choi, bean sprouts, rib eye, coriander, basil, bunch onion,pho with noodles and ribeye
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20 minMain dishsunflower oil, half-to-half-chopped, White pepper, carrot julienne, fresh coriander, press orange, orange-ginger confiture, chilled sliced pak choi,pak choi with minced meat
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25 minMain dishsmoked bacon, leeks, winter carrot, Brown bean, dried Italian herbs, water,kidney beans with leek and carrot
Nutrition
470Calories
Fat26% DV17g
Protein60% DV30g
Carbs13% DV38g
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