Vegetable and bean casserole

Recipe from: 11/8/2007 12:00:00 AM

Ingredients 11
Servings 1
Minutes 10


Serving Change
  • 30
    olive oil
  • 30
    chopped fresh rosemary
  • 2
    cloves garlic, cut in quarters
  • 1
    red chilli, finely chopped
  • 2
    carrots, peeled and finely chopped
  • 2
    celery sticks, finely chopped
  • 1
    tin borlotti beans, drained and rinsed
  • 1
    tin white beans, drained and rinsed
  • salt to taste
  • 300
    boiling water
  • 20
    cherry tomatoes, halved


Heat the olive oil in a large saucepan until hot. Stir-fry the rosemary, garlic and chilli for one minute. Add the carrots and celery and fry for a further three minutes. Add all the beans and season with salt. Add the boiling water, cover with a lid and leave to simmer on low heat for 20 minutes. Remove the lid, add the cherry tomatoes and carry on cooking without the lid on low heat for another 10 minutes allowing the sauce to thicken.

Read more on: pulses  |  stir-fry


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