Red Bean Casserole

A hearty and economical dish, Red Bean Casserole may be served as the main course for a vegetarian meal, accompanied by a green salad.

4-6 SERVINGS

2 tablespoons vegetable oil

2 large onions, finely chopped

2 garlic cloves, crushed

3 large potatoes, peeled and cut INTO 1-inch cubes

4 medium-sized carrots, scraped and cut INTO ½ inch lengths

1 medium-sized turnip, peeled and cut INTO 1-inch cubes

1 lb. dried red kidney beans, soaked overnight in cold water and drained

2 tablespoons golden syrup

10 fl. oz. water

1 teaspoon salt

2 teaspoon black pepper

Preheat the oven to moderate 350°F (Gas Mark 4, 180 deg C).

In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the potatoes, carrots, turnip and kidney beans and cook for a further 5 minutes or until the vegetables are golden.

Pour over the syrup and water and add the salt and pepper, stirring well to mix.

Cover the casserole and place it in centre of the oven. Cook the stew for 45 minutes or until the beans are tender.

Remove the casserole from the oven and serve immediately.

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