Flageolet Bean Casserole
So last night was bloody cold and that could only mean one thing for dinner - Casserole. Warming, easy to make comfort food more or less made from things you've probably got in anyway.
- 1 courgette (aka zucchini), diced
- 1 onion, chopped
- 1 can flageolet beans
- 1 can chopped tomatoes
- a handful of olives, halved
- 125ml white wine
For the topping:
- a small baguette, cut into thin slices
- a handful of parsley, finely chopped
- 3 garlic cloves, crushed
- 3 teaspoons vegan margarine/spread
Here's everything all assembled:
Chop the courgette into small pieces. Grab a decent sized saucepan and fry it in a little bit oil for about ten minutes till it's nicely browned and a bit soft. Add the wine, and simmer till it's reduced by half.
Add everything else and cook for about ten minutes, until the tomato juice has thickened up a little.
While that's cooking away (it's not the sort of thing that needs constant stirring or anything, you can just leave it to itself) warm your oven up to 'fairly hot' and start on the topping.
Ok, so I'm making garlic bread topping for this. If you'd rather not use margarine or whatever, just go for bread on its own, or maybe with a little olive oil on. I just like garlic bread is all.
Mush the garlic, parsley and marg up so you've got a paste, spread it on the bread slices. You probably figured that out from the garlic bread description...
With that done, transfer the casserole into an oven-proof dish and top with the garlic bread. At this point you'll realise you've made far too much garlic bread, so stick that on a separate tray and have it as a snack later.
Cook in the over for twenty minutes, serve warm, preferably with the remainder of the wine.