Saturday, 24 March 2007

My Basic Bean Casserole

This makes about 4 bowls but is easily increased, just scale up accordingly

1 tin Good chopped tomatoes
2-3 Sticks celery
50 g Sweetcorn
1-2 tins Black eyed beans/ borlotti/ kidney/ chickpeas etc
1 Red or white onion or even a couple of shallots
1 Pak choi (optional)
1 Pepper any colour
50g Conchigiliette (little pasta shapes)
4 tbsp Pearl barley (more for winter time)
1/2 tsp Cumin Seed
1/4 tsp Chili powder
1/2 tsp Paprika
1 tsp Dried Italian herbs
S&P to taste
1 Pint of stock - any will do
1 tbsp Olive oil
1 tbsp Butter optional

Dice veg if needed, Prepare stock

In a heavy based large saucepan heat the oil and butter

In a bowl, place pearl barley and enough water to cover by an inch, microwave for 10-15 minutes until tender

Add the onion to the saucepan, fry for 2 mins, add garlic and pepper, fry for 3 mins till softened

Add all remaining veg, tomatoes and seasoning, stir well, pour over stock to cover and reduce to a simmer

When the pearl barley is softened add to mix and cover, simmer until flavours develop

Add pasta 10 mins before end

Serve with crusty bread

You can use this as a base and add meat I.e. sausages if wanted

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