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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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15 minMain dishMihoen, onions, green pepper, surimisticks, sesame oil, Chinese stir fry mix, soy sauce, salted cashew nuts,mihoen with surimi and soy sauce
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15 minMain dishSpaghetti, farm sausage, large onion, winter carrot, celery, Red pepper, tomato paste, tap water, dried Italian herbs, Cherry tomatoes,spaghetti with sausage and tomato
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25 minMain dishfloury potatoes, pak choi, unsalted cashew nuts, paprika, soya cuisine, young mature cheese, bunch onion,paksoistamppot with roasted cashew nuts
Nutrition
470Calories
Fat26% DV17g
Protein60% DV30g
Carbs13% DV38g
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