Black beans & butternut gratin



1 kg Ardo Butternut
700 g Ardo Black beans
500 g Ardo Mediterranean-style brunoise
250 g Ardo Mexican-style herb mix
150 g Ardo Shallots
500 g grated Emmental
1 l tomato coulis
300 ml vegetable stock
6 wraps
Dash of olive oil
Salt and pepper


Gluten, Milk


  1. Cook the shallots with half of the Mexican-style herb mix and the Mediterranean brunoise in a dash of olive oil.
  2. Moisten with the vegetable stock and continue to cook the vegetables. Add the tomato coulis. Simmer the sauce for a while and season with salt and pepper. Mix half of the black beans in the sauce.
  3. Layer in the baking dish with the wraps, some grated Emmental and the sauce. Finish the dish with the rest of the cheese and the black beans.
  4. Briefly fry the butternut in olive oil together with the rest of the Mexican-style herb mix. Spread this over the baking dish and bake for 30 minutes in the oven at 180°C.
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