Tuesday, 15 March 2011

Bean and veg casserole

Another one for the veggies, today. I wish I could tell you the back story on this recipe, but I can't for the life of me remember who gave it to me. So here's a learn-from-my-mistakes suggestion for you: if you're building up a recipe collection of your own, make a note of who gives you each recipe, even if it's one you copied out of a magazine in the dentist's waiting room.

Oven temperature

30g butter/marg
1 onion, chopped
1 clove garlic, crushed
125g fresh green beans, halved
2 baby marrows (aka zucchini, courgettes), sliced
100g button mushrooms
100g brown lentils
200ml stock (if you're not a vegetarian, chicken stock works well, here)
Salt and pepper to taste
1 bay leaf
Pinch dried thyme (or a sprig of fresh)
440g can of red kidney beans, drained
250ml frozen whole kernel corn

  • Melt butter and saute onion, garlic and mushrooms for a few minutes, until the onion starts to become translucent.
  • Place in a casserole dish and add everything except the corn and the kidney beans. Stir things up a bit to get the ingredients mixed up.
  • Cover and bake for 25-30 minutes.
  • Remove and add the beans and corn. Give it another stir, re-cover and pop back into the oven for another 15-20 minutes.
  • Serve with rice or mashed potato.

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