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.
