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 of water if necessary.
Cook bacon in a saute pan over medium-low heat until it’s crispy and has rendered its 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 the 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.
