| Archive for The Potting Shed A forum to discuss Crafts, Cooking, Gardening, Countryside, Livestock and Pets |
| Kathy |
Tortilla beany bakeTORTILLA BEANY BAKE (from the vegetarian society website)(I like this one as it can be adapted to use whatever beans you have and it works with fresh spinach. I also make my own sauce for it and generally use dried beans, soaked and cooked as per instructions.) Ingredients 5 - Tortilla wraps (large) 2 - medium Red onion, thinly sliced 170g/6 oz - Frozen spinach (will defrost to 75g/3 oz) 350g/12 oz - Tinned Flageolet beans (drained weight) 300ml/10 oz - Half fat crème fraiche (or natural yoghurt) 425g jar - Ready made tomato pasta sauce 100g/4 oz - Vegetarian cheddar cheese, grated You will also need a circular ceramic baking dish deep enough to hold the Tortilla layers. Method 1. Heat the oven to 190°C/375°F/Gas 5. 2. Grill the wraps on both sides until beginning to crisp. 3. Sauté the onion in a little oil. 4. Mix the spinach, beans and crème fraiche together. 5. Layer the Tortilla in the following order: wrap, 1/3 tomato sauce, ½ the sauteed onion, wrap, ½ the bean mixture, wrap, 1/3 tomato sauce, ½ the sauteed onion, wrap ½ the bean mixture, wrap 1/3 tomato sauce and cheese. 6. Bake for 15-20 minutes. |
| Kathy |
Bean cooking guideThere's a cooking guide here. Scroll down and you'll see a chart with all the beans and recommended soaking and cooking times. |
| Libby |
this looks scrummy too. 
Thankyou 
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