Elderberry Bean Casserole

Exquisite Northern European Bean Casserole with Elderberry-Tomato Sauce

Serves: 2, Difficulty: Expert

Ingredients

• 200 grams Navy Beans
• 200 grams Canned Tomatoes
• 100 grams Panko Bread Crumbs
• 100 ml Coconut Milk
• 2 tablespoons Tomato Sauce
• 1 tablespoon Elderberry
• 1 teaspoon Olive Oil
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Basil
• 1 teaspoon Ground Ginger
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Paprika
• 1 teaspoon Dried Coriander

Method

• Preheat the oven to 180°C (350°F).
• In a pot, boil the navy beans in water until tender. Drain and set aside.
• In a medium-sized bowl, mix the canned tomatoes, coconut milk, tomato sauce, elderberry, olive oil, and all the dried herbs and spices (thyme, rosemary, basil, ginger, salt, pepper, paprika, and coriander).
• In a baking dish, layer the cooked navy beans and pour the tomato and coconut milk sauce over them.
• Top with a layer of panko bread crumbs.
• Place the dish in the oven and bake for 20-25 minutes until the top is golden and crispy.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• For a deeper flavor, let the navy beans soak in water for several hours before boiling them.
• For a spicier dish, add a pinch of chili powder to the tomato coconut milk sauce.
• Garnish with fresh herbs like parsley or coriander for a fresh, aromatic finish.

Nutritional Information