Sweet Bean Ricotta Bake
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Chef & Child Ingredient of the Month, April 2015
From the Chef
“Chinese 5 Spice can be found in most grocery stores in the spice section, or you can make your own by combining equal parts of ground anise, black peppercorns, ground cinnamon, ground cloves and fennel seeds in a coffee grinder, blender or mortar and pestle.”
1 piece whole grain bread, toasted
½ cup red kidney beans, drained
1 tablespoon molasses
1 tablespoon brown sugar
1/8 teaspoon Chinese 5 Spice
1 teaspoon garlic, minced
¼ cup part skin ricotta cheese
Tear the toasted bread into bite sized pieces and place pieces into a 2 ½ cup microwave proof mug.
Add the kidney beans, brown sugar, molasses, 5 spice and garlic to a blender. Blend until mixed well, but still a bit chunky.
Fluff the ricotta and add on top of the bread pieces. Don't mix.
Pour the bean mixture on top of the ricotta. Don't mix.
Cover bowl loosely and microwave on high for 1 minute. Serve immediately.
ACF reserves the right to remove inappropriate comments.