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Bean Casserole

Categories: Casseroles, Low-fat, Quick to fix, Vegetarian
Type: Side Dishes

Beans, vegetables, and herbs come together in this fresh and healthy side dish that's packed with protein.

Serves: serves 4


  • 2 oz (60 g) dried fava beans, soaked overnight
  • 2 oz (60 g) dried red kidney beans, soaked overnight
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 large carrots, sliced
  • 2 zucchini, sliced
  • 2 sticks celery, sliced
  • 7 oz (200 g) canned diced tomatoes a small sprig of fresh thyme or a pinch of dried thyme
  • salt and pepper

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  1. Drain the beans, put in separate pans, and cover with cold water.
  2. Bring to a boil and boil rapidly for 10 minutes, then turn the heat down, cover, and simmer for about an hour, or until the beans are tender. Drain, reserving the liquid.
  3. Heat the oil in a heavy pan over medium heat, add the onion and garlic, and cook until soft.
  4. Add the carrots, zucchini, celery, tomatoes, thyme, and salt and pepper to taste. Add enough of the bean cooking water to moisten.
  5. Cover and simmer for about 15 minutes, adding more of the bean water if necessary, until all the vegetables are soft.
  6. Add the beans-and more liquid as needed-cover, heat through gently, and serve.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
Buy this book now!

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