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How To Cook Borlotti Bean Casserole

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 donít 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

  1. 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.
     

  2. 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.
     

  3. 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).
     

  4. 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.
     

  5. Add the tomatoes, bay leaf and puree. Cover and cook for 5mins. 600W (4 mins. 700W; 6 mins. 500W).
     

  6. 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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