Bean and vegetable medley with ricotta

Recipe from: 6/1/1993 12:00:00 AM
Ingredients 12
Servings 4
Time 60

Ingredients

  • 200
    g
    assorted beans (soya, butter, sugar, haricot)
  • 30
    ml
    oil
  • 125
    g
    baby marrow, sliced
  • 125
    g
    onions, sliced into thin rings
  • 125
    g
    carrots, diced
  • 125
    g
    green peppers, diced
  • 125
    g
    tomatoes, roughly chopped
  • 125
    g
    baby sweetcorn, thickly sliced
  • 15
    ml
    chopped fresh origanum
  • 15
    ml
    chopped fresh hyssop
  • salt and freshly ground black pepper
  • 200
    g
    ricotta cheese, in chunks
 

Method

20
 
1. Soak beans overnight, then cook in unsalted water until soft. Discard water. 2. Heat oil in a large, heavy-based frying pan and stir-fry vegetables with herbs and seasoning until tender but still crisp. Add the beans and gently mix in until well combined. Just before serving, add cheese, but do not allow to melt. Serve immediately with pita bread.
 

Read more on: pulses
 

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