Filter
Reset
Sort ByRelevance
JAMIEHECKLE
Trapper's camp beans from lousiana
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
-
30 minMain dishWhite rice, Cajun spices, (corn) oil, tilapia fillet, three-color peppers, tomatoes, vinegar, sugar, mustard, steak and grill sauce,cajun fish and pepper rice -
40 minMain dishboxful of pineapple, sauerkraut natural, onion, ham cubes, chilled potato slices, French mustard, herb butter,sauerkraut ham and pineapple -
20 minMain dishnoodles, cucumber, winter carrot, Red onions, rice vinegar, light caster sugar, Red pepper, lime, fish sauce, ginger syrup, cocktail shrimp, fresh mint,vietnamese cucumber -
35 minMain dishbottle pumpkins, cloves of garlic, sunflower oil, steak strips natural, ginger, Red pepper, bunch onions, medium dry sherry, Japanese soy sauce, coriander,bottle gourd filled with steak strips
Nutrition
470Calories
Fat26% DV17g
Protein60% DV30g
Carbs13% DV38g
Loved it