White bean casserole

Name: White bean casserole
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 250.00 ml white beans dried, soaked; 30.00 ml fresh chillies 573; 1.00 onion large, chopped; 2.00 garlic cloves, crushed; 1.00 fennel fresh bulb, chopped; 410.00 g tomatoes chopped; 5.00 ml fresh thyme chopped; 5.00 ml fresh rosemary chopped; salt and freshly ground black pepper; fresh parsley chopped

6 servings

Rate this recipe

Pulses

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

250.00 ml	white beans — dried, soaked
30.00 ml	fresh chillies — 573
1.00	onion — large, chopped
2.00	garlic — cloves, crushed
1.00	fennel — fresh bulb, chopped
410.00 g	tomatoes — chopped
5.00 ml	fresh thyme — chopped
5.00 ml	fresh rosemary — chopped
	salt and freshly ground black pepper
	fresh parsley — chopped

Tap for ingredients

Method:

Drain beans. Place in a large saucepan and add water to cover. Simmer gently for 1 hour, or until tender and cooked. Drain.
Meanwhile, heat oil and sweat onion, garlic and fennel until tender, about 10 minutes. Add tomatoes (including juice), thyme and rosemary. Bring to simmering point. Add beans and seasoning and simmer for 15 minutes.
Sprinkle with chopped parsley and serve with oxtail stew (see recipe).