Wednesday, 20 April 2005

Butterbean and Tomato Casserole


1 Tin precooked butterbeans, opened and drained
1 Tin chopped tomatoes, opened
1 Green or red pepper, chopped into thin strips
1 Onion, chopped into small pieces
1 Bay leaf
1 Clove garlic, crushed or finely chopped
2 Teaspoon of 'Mediterranean' herbs, e.g. basil, oregano, thyme or even just mixed herbs
1 Teaspoon oil, olive, sunflower or vegetable
1 Vegetable stock cube
100ml Water
Ground pepper to taste

  1. Pre-heat oven to 140 degrees Celsius,
  2. Heat oil in a large, ovenproof dish over a hob. If you do not have an ovenproof dish that can also be used on a hob, transfer the casserole from a saucepan to an ovenproof dish at step 7.
  3. gently fry the onion until it starts to look a bit different.
  4. Add in the garlic, stir and fry for another minute or so.
  5. Add in the rest of the ingredients. Stir.
  6. Heat until the mixture starts to bubble.
  7. Place dish in oven. Make sure you use an ovenproof dish.
  8. Wait for 3 hours.
  9. Serve with cous-cous or rice.
Serves: 2

This recipe will easily multiply up to feed hundreds of people very cheaply.

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