Red bean & potato moussaka

Fairlady
6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (14)

1.00 kg potatoes — cooked, peeled
15.00 ml fresh chillies — 573
1.00 onion — peeled and chopped
1.00 carrots — peeled and grated
1.00 garlic — cloves, crushed
2.00 ml chillies — powder
5.00 ml coriander — ground
400.00 g tinned tomatoes — chopped
425.00 g red kidney beans — tinned and drained
sea salt and freshly ground black pepper
250.00 g crème fraîche
150.00 ml milk
1.00 eggs
50.00 g cheddar cheese — or mozzarella cheese, grated
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Method:

Cut potatoes into slices. Heat oil in a large saucepan and add onion. Cook until onion is soft. Add carrot, garlic and chilli. Stir, cover and cook for 10 minutes. Stir in coriander and cook for a further 1-2 minutes. Add tomatoes and beans and simmer for 15 minutes, until mixture is thick. Mash with a potato masher or fork to break up beans and tomatoes. Season to taste. Layer a third of the potatoes into a shallow ovenproof dish. Spoon half the bean mixture on top, then repeat layers, ending with potato layer. Whisk crème fraîche, milk and egg. Season to taste, then pour over potatoes. Sprinkle grated cheese on top and bake, uncovered, at 180 ºC for about 40 minutes, until golden brown. Serve hot.
Serves 6.



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