Andrea made two German dishes in the South Arm Community Kitchen. It’s been a while since Andrea demonstrated after she gave birth to a beautiful girl. It is so amazing that we watched Andrea’s tummy grew and now watching her little girl grows. One good thing about the South Arm Community Kitchen is that it provides baby sitting facility. Mums with young toddlers can still participate in this kitchen.

Andrea first dish is called Kidney Bean Casserole. This casserole is great for potluck. You may serve this casserole with a salad and you’ve got a complete meal.

The top layer of potatoes has a glutinous texture. The Kidney Bean Casserole is very filing.

Ingredients

• 500g potatoes, peeled (or thoroughly scrubbed), grated
• 400g kidney bean in cans
• 500g onions, sliced
• 100g bacon, cubed
• 300g ground beef or pork
• 1 clove garlic, minced
• 1 tablespoon oil
• 1 egg
• bunch of parsley
• salt and pepper to taste
• fresh or dried rosemary, finely chopped
• butter to grease baking dish

Click on Read More for the instructions.

Instructions

Preheat the oven to 450F.

Wash, peel and grate the potatoes.

Fry the bacon in a large pan until crisp. Reserve some of the bacon fats to fry the potatoes.

Add the onion and garlic into the bacon bits and fry until the onion is translucent.

Add the ground beef and fry until its brown.

Season with salt and pepper and add the parsley. Mix well.

In another frying pan, fry the grated potatoes with the bacon fats. Season with potatoes with rosemary, salt and pepper.

Drain the kidney beans and reserve the juice.

Beat the egg into the kidney bean juice.

Butter a baking dish.Fill the baking dish with the beef mixture. Layer the kidney beans on top of the beef mixture.

Top it with the potatoes and try to level the mixture. Spread the kidney bean juice mixture on top of the potatoes.

Bake the casserole in a 450F preheated oven for about 20 to 30 minutes or until the top layer is browned and crunchy.