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Baked Bean Creole

Submitted by: Tim Bleichroth






1 large onion, chopped

1/4 tsp. Basil

1 Garlic clove, crushed

1/4 tsp.  Rosemary

Oil for frying

2 cups cooked beans of your choice (black beans are a favorite)

2 green bell peppers, diced

1/2 cup dried breadcrumbs

3 Celery stalks, sliced

Water if needed

2 tablespoons Flour

1 can diced tomatoes

1 can tomato paste




Sauté onions & garlic lightly in oil.
Add pepper & celery.
Fry for several minutes until tender. Stir in the flour & add tomatoes.
Add tomato paste & herbs & beans.

Mix in breadcrumbs.
Add a little water if too dry.
Spoon into a lightly oiled casserole and top with some additional breadcrumbs.
Bake for 30 minutes at 350F.
Serve with rice or your favorite salsa sauce.