Tomato and white bean casserole is a succulent filling, vegetable casserole, perfect for cold days, but so good I want to eat all year round. The bread is full of energy and with the addition of tomatoes is a very healthy dish as a main course or as an accompaniment to other dishes.
Tomato and white bean casserole is a wonderful accompaniment to grilled and stewed meat. There is also a large separate dish for vegetarians.
This recipe tomato and white bean stew applications cans white beans, but you can also use frozen beans, as they are cooked before freezing.
Preparation: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Ingredients:
- 75 g / 3 oz unsalted butter
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 4 tomatoes, peeled, seeded and coarsely chopped
- 2 tablespoons tomato paste
- / 3 fluid ounces vegetable broth 100 ml
- 3 tablespoons chopped fresh parsley
- 400g / 14 oz can white beans, drained and rinsed, choose beans or kidney beans
Preparation:
- In a large skillet, heat half of the butter until melted and frothy, the onion and cook for 2 minutes, garlic and cook for 2 minutes while it does not pay brown.
- Add tomatoes, tomato paste and broth. Cook for 5 minutes to reduce the population eventually the beans and stir. Cook until beans are heated through (3-4 minutes), season with salt and pepper. Add the remaining butter, stir until melted, then sprinkle the chopped parsley and serve.
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