Chunky Veg and Bean Bowl
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 26 ozs canned cannellini beans (drained or 350 g dried beans, soaked overnight, rinsed and drained)
- cooked Cauliflower (florets)
- olive oil
- 1 tsp paprika
- 2 onions (chopped)
- 1 stick Celery (chopped)
- 3 cloves garlic cloves (chopped)
- 2 Tbsps water
- 2 bay leaves
- 2 tsps chopped rosemary
- 1 cup water (or vegetable stock)
- salt (to taste)
- ¼ tsp freshly ground Black pepper
- 1 Tbsp lemon juice
- cooked Cauliflower (florets)
- olive oil
- 1 tsp paprika
Preparation steps
1.
If using dired beans: rinse the beans and put into a pan with fresh water to cover. Bring to a boil and cook for 35-45 minutes until tender.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4.
3.
Brush the cauliflower lightly with oil and put into a roasting tin. Sprinkle with paprika and cook for 15-20 minutes until lightly browned.
4.
Heat about 1 tablespoon of oil in a large pan. Add the onion and celery and cook gently until tender, then add the garlic and cook for about 2 minutes.
5.
Add the beans, bay leaves, rosemary, and water. Cover and simmer for 30-40 minutes, adding more water or stock if it is too thick.
6.
Stir in the salt and pepper and lemon juice.
7.
Ladle into warm serving bowls and top with the cauliflower. Sprinkle with parmesan and garnish with rosemary and croutons..
