1-Pot: Vegetable Bean Casserole Recipe
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Ingredients : 1-Pot: Vegetable Bean Casserole Recipe
2 tbsp Butter
3 Garlic cloves, minced
2 Onions, chopped
2 Carrots, diced
1 tbsp Red wine vinegar
1/2 tsp Dried rosemary, crushed
1/2 tsp Pepper
1 pinch Hot pepper flakes
3 cups Spaghetti sauce
1 19 ounces ca Romano or kidney beans, drained and rinsed
2 cups Rotini pasta
2 cups Broccoli, chopped
1/3 cup Romano cheese, fresh grated
In nonstick skillet, melt butter over medium-low heat; cook garlic, onions
and carrots, covered, for about 10 minutes or until softened. Stir in
vinegar, rosemary, pepper and hot pepper flakes; cook, covered, for about
15 minutes or until onions are very soft. Stir in sauce; bring to boil.
Reduce heat; simmer for about 5 minutes or until thickened. Stir in
beans; set aside.
Meanwhile, in large pot of boiling salted water, cook pasta for 5 minutes.
Add broccoli; [tip: peel broccoli stalks so that they will cook in the
same amount of time as the florets.] cook for about 1 minute or until
pasta is almost tender and broccoli is bright green and still crisp.
Drain and return to pot. Stir in tomato mixture. Pour into greased
8-inch square baking dish; sprinkle with Romano cheese. Cover with foil.
[Can be prepared to this point and cooled in refrigerator. Cove and
refrigerate for up to 4 hours. Let stand at room temperature for 30
minutes before baking. Add 30 minutes to baking time.]
Bake in 350F 180C oven for about 35 minutes or until heated through.
Broil, uncovered, for about 2 minutes or until browned and bubbly.
Serve with crisp cucumber and red onion salad.
4 servings for $10.14CDN [Nov 95]
Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g
carbohydrate, very high source fibre, good source calcium, excellent
source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen
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Related Sites:
Vegetable and Fruit Improvement Center
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