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

Italian Autumn Casserole

Legumes - Cannellini bean - -

INGREDIENTS

1 fennel bulb, tough outside leaves removed
1/2 red pepper, chopped into chunks
175 ml / 6 fl oz extra virgin olive oil
1 x 400 g / 14 oz tin of chopped tomatoes
1 tin of cannellini beans, drained & rinsed
1 head of garlic, split into cloves and peeled
125 ml / 4 fl oz dry white wine
30 g / 2 T chopped oregano leaves
24 black olives, stoned and cut in half
30 ml / 2 T balsamic vinegar
12 basil leaves
Salt and freshly ground black pepper
150 ml / 1/4 pint boiling water

METHOD

Preheat the oven to 160C/315F/gas 3.

Cut the fennel lengthways into quarters. Heat the olive oil in a heavy based saucepan and add the fennel. Cook the fennel over a medium heat, turning frequently, for 20 minutes or until starting to brown. Halfway through cooking the fennel add the chunks of red pepper. Add the tomatoes, garlic, boiling water, wine, oregano, beans, balsamic vinegar and some black pepper. Bring to the boil, cover and place in the oven for 1 1/2 hours.

Remove the pan from the oven and add the olives and basil leaves. Serve with crusty bread.

NOTES

A Mrs Falafel original recipe.

posted by Mr Falafel

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