Post by Sylvia on Sept 8, 2008 11:58:03 GMT -6
This is a "one pot" veggie meal. Even die-hard meat eaters keep asking for the recipe.
Bean and Leek Cassoulet with Crispy Herb Topping
1 large white onion - chopped fine
1 large clove garlic
1 good sized courgette (zucchini)
1 x 410g tin of red kidney beans (if like me you're not a fan of kidney beans use cannelini or some equivalent)
1 tbs olive oil
1 x 420g can chickpeas
2 x 400g cans chopped tomatoes
1 oz grated cheddar cheese
1 and 1/2 oz wholemeal breadcrumbs
Crush the garlic and dice the courgette - soften the onion, garlic and courgette in a little of the oil. Drain and rinse the kidney beans and chickpeas and add to the pan with the chopped tomatoes. Add the dried herbs cover and cook over a gentle heat for 20 minutes.
Mix the breadcrumbs and herbs in the remaining oil mix in the cheese , cook for a few minutes under a hot grill. Place the vegetable mix in a casserole sprinkle over the breadcrumbs and grill for a few more minutes and serve immediately.
Sylvia446
Bean and Leek Cassoulet with Crispy Herb Topping
1 large white onion - chopped fine
1 large clove garlic
1 good sized courgette (zucchini)
1 x 410g tin of red kidney beans (if like me you're not a fan of kidney beans use cannelini or some equivalent)
1 tbs olive oil
1 x 420g can chickpeas
2 x 400g cans chopped tomatoes
1 oz grated cheddar cheese
1 and 1/2 oz wholemeal breadcrumbs
Crush the garlic and dice the courgette - soften the onion, garlic and courgette in a little of the oil. Drain and rinse the kidney beans and chickpeas and add to the pan with the chopped tomatoes. Add the dried herbs cover and cook over a gentle heat for 20 minutes.
Mix the breadcrumbs and herbs in the remaining oil mix in the cheese , cook for a few minutes under a hot grill. Place the vegetable mix in a casserole sprinkle over the breadcrumbs and grill for a few more minutes and serve immediately.
Sylvia446