This is the recipe I serve if I need to please vegetarians and carnivores. It is so rich and hearty that the meat eaters forget that it doen’t have meat in it.
Bean and Vegetable Casserole Recipe
Ingredients
17
Ingredients
Cooking Time
50
mins
Mins
Richard's Notes
Ingredients
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1 tbspoil
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1 medium (150g)onion, chopped
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1 clovegarlic, crushed
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1 small (150g)red capsicum, sliced
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2 stalks (120g)celery, sliced
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2 medium (240g)zucchini, sliced
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1 cup (100g)sliced beans
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1 cup (100g)cauliflower florets
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1 medium (120g)carrot, peeled and sliced
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400g canwhole peeled tomatoes
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2 tbspplain flour
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3 tsp
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⅓ cup (80mL)hot water
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2 tbspchopped parsley
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310g canbutter beans, rinsed and drained
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2 medium (400g)potatoes, peeled and thinly sliced
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½ cup (60g)grated light cheddar cheese
How to Cook
Prep Time: 15 minutes |
Cooking Time: 50 minutes
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Preheat oven to 180ºC/160°C fan forced.
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Heat oil in large frying pan over medium high heat; add onion and garlic, cook 1 minute. Add red capsicum, celery, zucchini, beans, cauliflower and carrot, cook further 4 minutes. Add tomatoes, bring to the boil and simmer a further 5 minutes.
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Combine flour, MAGGI Original Seasoning and water; mix to smooth paste. Add to the pan with vegetables; stir over high heat until mixture comes to the boil and thickens. Remove from heat, stir in parsley and butter beans. Pour into an ovenproof dish.
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Arrange potato over vegetables and sprinkle with cheese.
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Bake uncovered 40 minutes or until golden.
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