Wednesday, June 24, 2009

Bread-Topped Bean Casserole

Contributed By Jennifer McCormack

Dish history

Yummy vegetarian meal for cold winter nights! Can be made vegan without the cheese. As you can see from Kaelan's toothy grin, this one was a winner.


Bread-Topped Bean Casserole - Lavendilly Garden

· 1 onion, diced
· 1 large carrot, diced
· 1 cap sicum, diced
· Mushrooms, diced
· 2 tbs olive oil
· 2 tsp minced garlic
· 1 tsp sugar
· 1 tbs flour
· 1 tbs tomato paste
· 1 tin diced tomatoes
· 2 tins mixed beans of your choice (pictured are butter and red kidney beans)
· Salt and pepper to taste
· ½ tsp dried herbs
· ½ French loaf
· 1-2 tbs oil
· ½ cup – 1 cup grated cheese

Before you begin

Preheat the oven to 225°C. 


1. Dice all vegetable while the oil heats in a large pan.
2. Add vegetables (except mushrooms) and cook until the onion is clear.
3. Add sugar, dried herbs, salt, pepper and mushrooms and continue to cook, stirring frequently, until onions have browned.
4. Stir in flour and cook a minute longer, then tin of tomatoes and tomato paste.
5. Mix in the beans and simmer gently for another 5 minutes then transfer into an oiled casserole dish.
6. Cut the bread into 1cm thick slices and pour the extra oil into a shallow dish. Lightly dip one side of each slice of bread into 
the oil and arrange the slices oiled side up over the top of the filling mixture until it is all covered.
7. Sprinkle grated cheese on top.
8. Bake in over for 10 – 15 minutes until cheese is golden and filling is hot.

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