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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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70 minMain disholive oil, onion, celery, garlic, rosemary, young capuchins, vegetable stock, Macaroni, Red pepper, bunch onion, extra virgin olive oil,pasta with capuchins
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30 minMain dishsalmon fillet, salt, freshly ground white pepper, White asparagus, olive oil, basil, shallot, white peppercorn, parsley, basil, White wine, dry white wine, egg yolk, cooled fish broth from tablet,white asparagus with grilled salmon fillet and herb sabayon
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150 minMain dishwinter carrot, onion, cloves, thyme, laurel, veal steaks, butter, flour, creme fraiche, egg, lemon juice, mushrooms,blanquette de veaux (veal in creamy sauce)
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15 minMain dishSpaghetti, traditional olive oil, sliced leek, frozen garden peas, jar of sundried tomatoes julienne sliced, lemon, mascarpone, crayfish,spaghetti with sundried tomatoes
Nutrition
470Calories
Fat26% DV17g
Protein60% DV30g
Carbs13% DV38g
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