Bean bake

Recipe from: 10/29/1992 12:00:00 AM
Ingredients 17
Servings 1


Serving Change
  • 375
    dried butter or kidney beans, soaked overnight
  • 1
    small onion, finely chopped
  • 3
    whole peppercorns
  • 2
    whole cloves
  • oil
  • 2
    tomatoes, peeled and finely chopped
  • 2
    bay leaves
  • 25
  • 25
    cake flour
  • 250
  • 25
    smooth peanut butter
  • 5
    brown sugar
  • coriander
  • nutmeg
  • salt and black pepper
  • 1
    medium-sized tomato, sliced
  • fresh breadcrumbs


Preheat the oven to 180 ºC (350 ºF). Grease an ovenproof dish with margarine. Drain the beans, cover with fresh cold water and boil until soft. Add salt at the end of the cooking time. Drain and set aside. Sauté the onion and whole spices in a little oil until the onion is soft. Add the tomatoes and bay leaves and simmer to form a purée. Melt the butter in a saucepan, stir in the cake flour and heat, stirring continuously until the flour is cooked, about one minute. Blend the milk and peanut butter. Slowly add the milk mixture to the flour mixture while stirring continuously. Heat until the sauce comes to the boil and thickens. Add the tomato purée and brown sugar. Season with a pinch of coriander and nutmeg and salt and pepper to taste. Mix with the beans and turn into the prepared dish. Arrange the tomato slices on the beans and season lightly with salt and pepper. Top with a sprinkling of fresh breadcrumbs and bake for about 20 minutes until the dish is heated through and the breadcrumbs are golden brown. Serves 4.

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