Vegetable and bean casserole

Name: Vegetable and bean casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 30.00 ml fresh chillies 573; 30.00 ml fresh rosemary chopped; 2.00 garlic cloves, quartered; 1.00 red chilli finely chopped; 2.00 carrots peeled and finely chopped; 2.00 celery stalks finely chopped; 1.00 borlotti beans tinned; 1.00 tin white beans, drained rinsed; 0.00 salt to taste; 300.00 ml water boiled; 20.00 cherry tomatoes halved

4 servings Prep: 10 mins, Cooking: 35 mins

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Pulses

By Food24 November 03 2009

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Ingredients (11)

30.00 ml	fresh chillies — 573
30.00 ml	fresh rosemary — chopped
2.00	garlic — cloves, quartered
1.00	red chilli — finely chopped
2.00	carrots — peeled and finely chopped
2.00	celery stalks — finely chopped
1.00	borlotti beans — tinned
1.00	tin white beans, drained — rinsed
0.00	salt — to taste
300.00 ml	water — boiled
20.00	cherry tomatoes — halved

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Method:

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.