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.
-
40 minMain dishonion, garlic, winter carrot, celery, (olive oil, umami bombe paste, pomodori pelati, linguine, zucchini, Parmigiano Reggiano powder,richly filled pasta full of vegetables
-
25 minMain dishsalmon fillet, lemon juice, fresh provençal herbs, rosemary, thyme, basil, olive oil, olive oil, Red onion, Apple, fresh cranberries, sugar, cooked beet, balsamic vinegar, fresh dill,roasted salmon with beetroot cranberry chutney
-
20 minMain dishtagliatelle, green pepper, artichoke hearts, black olive, capers, Red onion, garlic, Provencal herbs, tuna fillet, tuna on water, pepper, salt, olive oil,tagliatelle tonno
-
120 minMain dishminced beef, half-to-half minced, egg, garlic, onion, parsley, fresh thyme, plum tomato, raw ham, green olive, anchovy fillet, Parmesan cheese, Pastasauce,Tuscan meatloaf with anchovies
Nutrition
470Calories
Fat26% DV17g
Protein60% DV30g
Carbs13% DV38g
Loved it