Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Flageolet Bean Casserole

Legumes - White bean - -

INGREDIENTS

1 T olive oil
3 medium courgettes, cut into chunks
150 ml / 5 fl oz dry white wine
2 x 300 g / 11 oz tubs of fresh tomato pasta sauce
150 g / 5 oz pitted black olives
2 x 400 g / 14 oz cans of flageolet beans, drained and rinsed
2 chopped fresh rosemary
50 g / 1.75 oz margarine
2 garlic cloves, crushed
2 T chopped flat leaf parsley
1 medium baguette, thickly sliced
Seasoning

METHOD

Heat oil in a large frying pan, add the courgettes and fry over a medium-high heat for 10 minutes until softened and lightly charred. Add the wine, boil rapidly for 2 minutes until reduced by half. Add the tomato sauce, olives, beans and rosemary. Bring to the boil and simmer for 2 minutes. Season to taste.

Preheat the grill to high. Combine the margarine, garlic & parsley. Thickly spread the garlic mixture on the bread slices. Arrange the slices, garlic mixture side up, on the casserole, and grill for 10-15 minutes until golden.

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