Fresh every day, Nothing better than a burgundian dish on the table. The cheese for the crust to mix in with breadcrumbs and mustard, and give you the treat of a topping with even more crunch and flavor. What do you need? (for 4 persons)
400 g kidney beans from a can, rinsed & drained
2 red onions, in half rings
2 garlic cloves, pressed
250 g mushrooms, finely chopped
1/2 green cabbage, sliced
100 g bread crumbs
100 grams of old cheese, grated
2 tablespoons mustard
600 g boerenchipolata
olive oil
salt and pepper
this is how you make it:
1. Preheat the oven to 200°C. Fry the onion and the garlic until transparent in olive oil. Add the mushrooms and the cabbage, season with salt and pepper, skim well and stir-fry for 5 minutes until the cabbage is soft.
2. Spoon the kidney beans by the vegetables and place them in a greased baking dish.
3. Mix the cheese and the mustard under the breadcrumbs. Spread the mixture over the vegetables. Put the chipolata on the vegetables and drizzle with olive oil. Put 25 minutes in the oven until the chipolata are cooked and the crust is golden brown.
Prefer a different dish? Try our vegetable casserole with fish!
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