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Creamed Beans

I.am.Vegetarian's picture
Ingredients
  Haricot/Buttered beans 8 Ounce
  Dried peas 4 Ounce
  Onions 4 Ounce, sliced
  Carrots 4 Ounce, peeled
  Peppers 4 Ounce, thinly sliced (Red Or Green)
  Vegetable oil 4 Tablespoon
  Water 1 Pint
  Salt 1 Teaspoon (Leveled)
  Ground ginger/Nutmeg 1⁄2 Teaspoon (Leveled)
  Flour 2 Tablespoon (Leveled), blended
  Evaporated milk 3⁄4 Pint
  Pepper To Taste
  Savory sauce To Taste
  Parsley/Chopped chives / grilled halved tomatoes / hard-boiled eggs, chopped 1 Tablespoon
Directions

MAKING
1) In a steamer, steam beans and peas for about 45 minutes until tender or in a pressure cooker, cook them for 20 minutes.
2) In a covered pan, over low heat, heat oil and sauté cooked vegetables in it for 15 minutes, stirring frequently to avoid sticking.
3) Simmer for 5 minutes more after adding in water, salt and ginger.
4) Blend flour with a little cold water to form a cream.
5) Thicken the vegetable mixture by boiling in the flour mixture.
6) Pour in milk and then stir in beans and peas when hot.
7) Add more salt if needed, pepper and savoury sauce to taste.

SERVING
8) Into a serving dish or casserole, arrange the creamed beans and flavor with parsley, chives, tomatoes or eggs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Steamed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
84

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