Red Kidney Bean Croustade


100 g/4 oz/1/2 cup chopped mixed nuts 100 g/4 oz/1/2 cup Cheddar cheese, grated 6 slices wholemeal bread 5 mill tsp chopped mixed herbs 45 ml/1/2 tbsp sunflower oil 1 onion, chopped 30 g/2 tbsp wholemeal flour 1.5 ml/1/2 tsp chilli powder 300 ml/1/2pt/l 1/2 cups vegetable stock 225 g/8 oz/1/2 cup s red kidney beans, cooked (10) 30 ml/1/2 tbsp sunflower seeds 30 ml/1/2 tbsp chopped parsley Salt and freshly ground black pepper Put the nuts, cheese, bread and herbs in a food processor and process for 1 minute. Add 30 ml/1/2 tbsp of the oil and continue to process for a further minute. Turn into a greased 20 cm/8 in flan dish (pie pan) and press down well. Cook in a preheated oven at 190°C/375°F/gas mark 5 for 15 minutes. Meanwhile, make the filling. Fry (saute) the onion in the remaining oil for 2 minutes, stirring. Add the flour and chilli powder and cook for I minute. St inn the stock, bring to the boil and cook for 2 minutes, stirring all the time. Add the kidney beans, sunflower seeds and parsley, stir well and season to taste. Pour the filling over the croustade base and cook in the oven for a further 15 minutes. Serve hot.


Red Kidney Bean Croustade

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