Red Kidney Bean Bake

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Red Kidney Bean Bake

 

 

Base:

 

1 cup fine polenta

3 cups boiling stock

 

Filling Ingredients:

 

1 cup light red kidney beans, soaked overnight

1 large onion, chopped

8 teaspoons olive oil

2 celery stalks, sliced

1 red capsicum (bell pepper), diced

400 g (14 oz) can diced tomato

4 teaspoons tomato paste

1 carrot, diced

4 teaspoons Cajun spice

1 gluten free stock cube

8 teaspoons GF cornflake crumbs

 

 

1. Have the stock boiling in a saucepan and add the polenta in a thin

stream stirring constantly and when it reaches a mashed potato

consistency and is beginning to bubble remove from the heat and

start to line a 25 cm (10 " ) oiled flan case, use the back of a large wet spoon

for this. Allow to set while you prepare the filling.

 

2. Cook the beans in a large saucepan until soft but not mushy.

(I cook my beans in a pressure cooker and after soaking they are

cooked after 20 minutes at pressure.) Drain and keep the stock.

 

3. In a large saucepan saute the onion in the olive oil for 1 minute.

 

4. Add the capsicum (bell pepper) and celery and stir to combine. Cook for 1

minute.

 

5. Add the carrot; cover and cook on low until the carrot is soft.

 

6. Stir in the Cajun spice and allow to combine with the veggies for

about 5 minutes.

 

7. Add the diced tomatoes, tomato paste and the stock cube. Stir.

 

8. Add the kidney beans and stir until it is all combined.

 

9. Remove from the heat and stir through the cornflake crumbs. Cover and set

aside for 5 minutes.

 

10. Fill your flan base and place in a preheated 180 C (350 F) oven for 20

minutes.