Baked beans with Taco-Chips

Name: Baked beans with Taco-Chips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g fresh broad beans; 7-10 Tbsp Salt; 1 (approx. 80 g) Onion; 1 can(s) (212 ml) Kidney Beans; 1 can(s) (425 ml) Italian white beans; 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 1 Garlic clove; 150 g Fresh cream; 2 TABLESPOONS Milk; 250 g smoked turkey breast; 2 packages (75 g each) Tortilla Chips; 100 g grated gouda cheese; 7-10 Tbsp Thyme and chilli; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g fresh broad beans
7-10 Tbsp Salt
1 (approx. 80 g) Onion
1 can(s) (212 ml) Kidney Beans
1 can(s) (425 ml) Italian white beans
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
1 Garlic clove
150 g Fresh cream
2 TABLESPOONS Milk
250 g smoked turkey breast
2 packages (75 g each) Tortilla Chips
100 g grated gouda cheese
7-10 Tbsp Thyme and chilli
7-10 Tbsp Grease

Directions

1
Peel the broad beans. Cook the seeds in boiling salted water for about 20 minutes. Peel and finely dice onion. Put kidney and white beans in a sieve and rinse. Pour the thick bean seeds into a sieve and rinse with cold water. Heat oil in a pan and fry onion until translucent. Add the prepared beans and braise for about 5 minutes while turning, season with salt and pepper.
2
Peel the garlic and press it through a garlic press. Mix crème fraîche, milk and garlic, season with salt and pepper. Cut meat into cubes. Mix chips, meat and beans and fill into a greased casserole dish. Spread dip over it, sprinkle with cheese. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Garnish with chilli pepper and thyme