SWEDISH BROWN BEAN RECIPE RECIPES

Steps:

• Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
• Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
• Once all of the meat is browned, add the beer to the cooker to deglaze the pot.
• Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.

Steps:

• Heat a non stick frying pan, and add the mince, and fry over a medium heat, stirring to break up any chunks, for approx 8 mins, until browned all over. Set aside and wipe out the pan

  Reduce the heat and spray with a tsp of oil/1 squirt of fryilght, then add the onion, carrot, celery, and red pepper and cook over a gentle heat, until softened, for about 5 mins

  Add the herbs, mushrooms, garlic and cook for a few more minutes, until the mushrooms are browning

  Add the tomatoes, tomato puree, passata, Worcestershire sauce, and cook for about 15-20 mins, stirring occasionally to ensure it is not catching on the base of the pan

  Add the cannellini beans and gently stir thought to combine

  Pre heat the oven to 200 / 180c fan / Gas 6 
   

  Whilst the meat sauce is cooking, make the bechamel. Bring a pan of milk to the boil, along with the onion studded with the cloves & bay leaf

  Once boiling, remove from the heat, and leave to infuse for 15 mins. Remove the onion, cloves and bay, discard

  Melt the margarine in a pan, add the flour and stir continuously for a couple of minutes, to form a paste, this forms your roux base.

  Over a medium heat, slowly add the milk to the roux, still stirring continuously until the sauce thickens, approx 5-8 mins

  Spoon the meat and bean base over the bottom of the dish, followed by a layer of Lasagne sheets, breaking them to ?t if necessary, then add a layer of your white sauce

  Repeat, with another layer of meat/bean base, more Lasagna sheets and white sauce before ?nishing with a ?nal layer of lasagne sheets

  Pour over the last of the sauce and sprinkle with the cheddar 
   

  Bake for 25-30 mins, sat on top of a lined baking tray to catch any spills

  Leave to cool for 10 mins before serving. Serve with the green salad