Recipes - Main courses - Vegetables

Red beans, aubergine, onion and red pepper with fresh goat cheese (*)

Portions for 2 persons:

6oz of cooked red beans (3oz of dry beans soaked in 1 pint of water)

1 aubergine

1 onion

1 red pepper

4oz of fresh goat cheese (optional)

2 bay leaves

1/2 tsp iodized salt

2 tbsp olive oil

Nutriments table

Prepare the red pepper on previous days: cook it 1h in the oven or in a closed pan (turn it every 15mn), peel and seed it.

Put the red beans to soak at least 12 hours before using them. Throw away the water and cook them for 1h15 in a pan of boiling water with salt and two bay leaves.

Heat a large pan with the olive oil over medium heat. Slice the onion quite thinly and put in the pan. Cut the aubergine in three sections and then slice in 1/4" segments. Do not peel the aubergine. Cook the aubergines about 45mn. Take care not to burn the vegetables and keep an eye on the pan the first time.

Then add the red pepper cut in stripes and cook for 10mn more.

Arrange the beans, the vegetables and the goat cheese side by side on each plate. Use a fresh goat cheese (water still dripping from the cheese) or cottage cheese.

Leftovers can be used in Tuna salad with red beans, aubergine, red pepper, onion and tomato.