Kidney Bean and Herb Casserole

Kidney Bean and Herb Casserole is an easy-to-do and filling dish which provides a good family supper. Serve it with sautied potatoes.

8 oz. streaky bacon, diced

1 large onion, finely chopped

2 garlic cloves, crushed

1 large red pepper, white pith removed, seeded and thinly sliced

Kidney Bean and Herb Casserole and Kidney Bean Soup are two filling dishes, perfect for winter meals.

1 v- –

4 celery stalks, trimmed and cut into

2-inch pieces

8 oz. tomatoes, blanched, peeled, seeded and chopped

1 bay leaf bouquet garni, consisting of

4 parsley sprigs,

1 bay leaf and

1 thyme spray tied together

1 teaspoon salt

½ teaspoon black pepper

15 oz. dried kidney beans, soaked, cooked and drained

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

2 oz. Parmesan cheese, grated

In a large, heavy, flameproof casserole, cook the bacon over moderate heat for 5 to 7 minutes or until it is crisp and browned. Add the onion, garlic, red pepper and celery and cook, stirring occasionally, for 8 to 10 minutes or until the onion is golden brown.

Add the tomatoes, bay leaf, bouquet garni, salt and pepper and stir well to mix. Reduce the heat to low, cover the casserole and simmer the mixture for 30 minutes.

Stir in the beans, parsley and chives. Re-cover the casserole and continue to simmer the mixture for a further 15 minutes, or until the beans are heated through.

Remove the casserole from the heat and sprinkle on the cheese. Serve at once, in the casserole.