Bean Casserole with Gorgonzola
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beans, reen
- Salt pepper
- 2 medium onion (s)
- 1 clove garlic
- 1 tablespoon oil
- 600 g minced meat, mixed
- 1 tablespoon tomato paste
- 500 g tomato (s), chunky
- Paprika powder, noble sweet
- 1 pinch (s) sugar
- 2 tablespoon butter or margarine
- 2 tablespoon flour
- 0.25 liter ¼ milk
- 1 teaspoon vegetable stock
- 50 g Goronzola
- 50 g cheese, rated Gouda cheese
Print Recipe
Pin Recipe Instructions
- Clean and wash beans. Cover and cook in boiling salted water for about 15 minutes. Drain well.
- Peel and finely dice onions and garlic.
- Heat oil in a large pan. Fry the mince vigorously. Fry the onions and garlic briefly. Sweat tomato paste with. Deglaze with tomatoes. Season with salt, pepper, paprika and a pinch of sugar. Simmer uncovered for approx. 10 minutes.
- Heat 2 tablespoons of fat and sweat the flour in it. Stir in 1/4 L water, milk and stock. Bring to the boil and simmer for about 5 minutes. Roughly dice the Gorgonzola and melt in the sauce while stirring. Season with pepper and a little salt.
- Layer the mince and beans in a large, greased baking dish. Pour the gorgonzola sauce over it. Sprinkle gouda on top.
- Bake in a preheated oven (electric stove: 200 degrees / convection: 175 degrees / gas: level 3) for about 40 minutes.
- Boiled potatoes taste good with it.
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