Grilled beans
easy
135 mins
135 mins
Ingredients
- 150 g dried white beans, black beans and red kidney beans
- 1 can(s) (212 ml) Vegetable corn
- 1 (approx. 300 g) Vegetable Onion
- 1-2 Garlic cloves
- 1 red chilli pepper
- 4 (à 75 g) Cooked sausages
- 2 TABLESPOONS Oil
- 1-2 TABLESPOONS demerara sugar
- 1-2 TABLESPOONS Tomato paste
- 1 (250 ml) Bottle of barbecue sauce
- 250 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 50 g grated gouda cheese
- 7-10 Tbsp Chilli pepper and coriander green
Directions
- 1
Soak the beans in 1 litre of water overnight. Bring the beans, soaking water and 500 ml of water to the boil covered in a pot and cook over medium heat for about 1 1/2 hours. In the meantime drain the corn well. Peel and roughly dice the onion. Peel garlic and chop finely. Clean and wash the chilli pepper and cut into fine rings.
- 2
Cut sausage into slices. Heat oil in a pan. Brown the sausage all around, take it out. Add onions to the frying fat and fry until transparent. Add garlic and chilli, fry briefly. Add sugar and tomato paste and sauté briefly. Deglaze with barbecue sauce and broth and bring to the boil. Season to taste with salt and pepper. Simmer at medium heat for about 10 minutes. Pour beans into a sieve and drain well. Add beans, corn and sausage to the sauce and heat up briefly. Pour into an ovenproof dish and sprinkle with cheese.
- 3
Deglaze with barbecue sauce and broth and bring to the boil. Season to taste with salt and pepper. Simmer at medium heat for about 10 minutes. Pour beans into a sieve and drain well. Add beans, corn and sausage to the sauce and heat up briefly. Pour into an ovenproof dish and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove from the oven and garnish with chilli pepper and coriander green
Nutrition Facts
790 kcal
78 g
31 g
46 g
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