Vegetarian Pasta and Bean Casserole
Ingredients
- 8 oz generous dried haricot beans soaked overnight and drained
- 8 oz penne or other short pasta shapes
- 6 tbsp olive oil
- 1 1/2 pints vegetable stock
- 2 large onions sliced
- 2 cloves garlic chopped
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 5 tbsp red wine
- 2 tbsp tomato puree paste
- 2 celery stalks sliced
- 1 fennel bulb sliced
- 4 oz mushrooms sliced
- 8 oz tomatoes sliced
- 1 tsp dark muscovado sugar
- 4 tbsp dry white breadcrumbs
- salt and pepper
to serve
- salad leaves crusty bread
Instructions
- Put the beans in a large pan, cover them with water and bring to the boil. Boil the beans rapidly for 20 minutes, then drain them.
- Cook the pasta for only 3 minutes in a large pan of boiling salted water, adding 1 tablespoon of the oil. Drain in a colander and set aside.
- Put the beans in a large flameproof casserole, pour on the vegetable stock and stir in the remaining olive oil, the onions, garlic, bay leaves, herbs, wine and tomato
- puree (paste).
- Bring to the boil, cover the casserole and cook in a preheated oven, 180°C/350°F/Gas Mark 4, for 2 hours.
- Add the reserved pasta, the celery, fennel, mushrooms and tomatoes, and season with salt and pepper.
- Stir in the sugar and sprinkle on the breadcrumbs. Cover the casserole and continue cooking for another hour. Serve hot, with salad leaves and plenty of crusty bread.
Calories: 546 kcal
Carbohydrates: 72 g
Protein: 13 g
Fat: 23g
Saturated Fat: 3 g
Sodium: 832 mg
Potassium: 893 mg
Fiber: 8 g
Sugar: 11 g
Vitamin A: 1392 IU
Vitamin C: 28 mg
Calcium: 120 mg
Iron: 4 mg