Red Bean Casserole

 

Red Bean Casserole

⅔ cup dried small red beans

4 cup water, divided

1 red onion

2 cloves garlic

1 jalapeno pepper

½” piece fresh ginger, peeled

2 slices bacon

⅛ tsp cumin

½ tsp salt

2 large tomatoes (1 pound or 2 cups chopped)

¼ tsp chili powder

⅛ tsp garam masala

½ cup heavy cream

¼ cup pickled red onions

Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.

Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Drain excess water, if necessary.

(NOTE: The above step can be done ahead. Store beans tightly covered in the refrigerator for up to 3 days.)

Preheat the oven to 350℉.

Roughly chop onion and place in a blender or food processor with garlic, jalapeno and ginger. Puree until smooth adding a bit water if neccesary.

Cook bacon in a saute pan over medium-low heat until it’s crispy and has rendered it’s fat. Add onion mixture, cumin and salt. Cook over medium heat, stirring occasionally, until the excess moisture has evaporated and turned a golden brown, 8 – 10 minutes.

Puree tomatoes in a blender or food processor. Mix tomatoes, onion mixture, chili powder and garam masala together. Gently stir in beans.

Transfer to an oven-safe dish and drizzle cream evenly over the top. Bake until sauce is thickened and top is brown, 30 – 40 minutes.

Sprinkle top with pickled red onions and a small amount of brine.

Serve hot with rice or tortillas, if desired.

4 servings, 285 calories per serving (beans only)

Hack: Freeze leftover portions sealed in serving sized portions for future use. Allow to thaw completely in the refrigerator before reheating.

Hack: One cup of frozen onions can be substituted for fresh onion in this recipe.

Hack: One 15 oz. can of red beans, drained and rinsed, can be substituted for the dried beans in this recipe.

Hack: 2 cups tomato sauce can be substituted for the fresh tomatoes.

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *