Bean & Root Vegetable Casserole Gi Jane |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A delicious root vegetable stew with bags of nutrition Ingredients:
1 onion |
1 clove garlic |
1 tablespoon olive oil |
1 carrot, peeled and sliced |
1 stalk celery, chopped |
1 leek, sliced |
8 oz swede |
8 oz parsnips |
8 oz yam (sweet potato) |
400 g chopped tomatoes |
4 oz kidney beans (10oz canned and drained) |
1 teaspoon oregano |
1 tablespoon parsley, freshly chopped |
Directions:
1. Preheat the oven to Gas 4
2. Heat the olive oil in a heavy casserole dish and cook the onion and garlic until golden
3. Add the rest of the prepared vegetables, (try to cut these into even-sized pieces) stir well to combine and allow to cook for a few minutes
4. Add the beans, oregano, chopped tomatoes and season well.
5. Cover and bake for about 1 hour or until the vegetables are tender. Stir occasionally.
6. Finally, check the seasoning and add the freshly chopped parsley.
7. Serve either solo or with some steamed green vegetables.
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