White Bean Casserole
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 large, ripe Tomatoes
- 2 Tbsps olive oil
- 2 onions (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 carrot (diced)
- 1 Tbsp tomato puree
- 1 tsp paprika
- 28 ozs canned navy bean (drained)
- 1.333 cups vegetable stock
- ½ tsp sugar
- salt
- peppers
- To garnish
- Basil
Preparation steps
1.
Peel the tomatoes by soaking them in boiling water for 1 minute. Gently pull away the skin and chop roughly. Put into a pan, cover and cook gently over a low heat for about 10 minutes, stirring from time to time until tender and broken up. Set aside.
2.
Heat the olive oil in a pan and cook the onions, garlic and carrots over a low heat for about 10 minutes until soft.
3.
Stir in the tomato puree and paprika and cook for 2 minutes.
4.
Add the haricot beans, tomatoes, stock and sugar and bring to a boil. Reduce the heat and simmer for about 20 minutes until the liquid has reduced a little. Season to taste with salt and pepper.
5.
Divide between 4 warmed serving bowls and sprinkle with torn basil leaves.
