Borlotti bean casserole
Pesto sauce adds a wonderful flavor to
any savory dish. It is particularly good in microwave stews where the
quick cooking means the flavors of the ingredients don’t have time to
blend.
INGREDIENTS
225g (8 oz) borlotti or pinto beans,
soaked overnight
1.2litre (2 pints) boiling water
15ml (1 tbsp) olive oil
1 clove garlic, crushed
1 onion, finely chopped
225g (8 oz) courgettes, diced
1 medium green pepper, deseeded and diced
400g (14 oz) can tomatoes, mashed
1 bay leaf
15ml (1 tbsp) tomato puree
15ml (1 tbsp) shoyu
Salt and black pepper
For the pesto
25g (1 oz) pine kernels
15g (1/2 oz) Parmesan cheese, grated
60ml (4 tbsp) chopped fresh basil
15ml (1 tbsp) olive oil
1-2 cloves garlic
Salt and pepper
Method
-
For the pesto, grind the pine kernels
using a pestle and mortar, then work in the other ingredients to form a
smooth paste. Set aside.
-
Drain the beans, put in a deep dish and
pour over the boiling water. Cover and cook for 22 mins. (all powers),
stirring 2-3 times and adding more boiling water if necessary. Leave to
stand for 10 mins then drain.
-
Put the oil in a medium dish and cook for
1 min. 600W (30secs.700W; 1 min, 500W). Stir in the onion and garlic
and cook for 2 mins. 600W (1.5 mins. 700W; 2.5 mins. 500W).
-
Add the courgettes, pepper and cooked
beans, stir well and cook for 5 mins. 600W (4 mins. 700W; 6 mins.
500W), stirring once or twice.
-
Add the tomatoes, bay leaf and puree.
Cover and cook for 5mins. 600W (4 mins. 700W; 6 mins. 500W).
-
Add the pesto sauce and cook for 5 mins.
600W (4 mins. 700W; 6 mins. 500W). leave to stand for 5 mins then
season to taste. Serve hot with rice, noodles, pasta or jacket
potatoes.
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