Kidney Bean & Vegetable Gratin |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a very tasty combination, that I came across by chance in an old Reader's Digest , suitable especially for Vegetarians, I adapted it a little and actually have never used the cheese on top! Ingredients:
2 tablespoons olive oil |
1 onion, finely chopped |
2 carrots, finely sliced |
4 garlic cloves, crushed |
1 red pepper, chopped |
125 g seedless raisins |
1 teaspoon ground cumin |
1 pinch dried oregano |
salt and pepper |
400 g canned whole tomatoes |
400 g cooked kidney beans |
275 g cooked rice |
300 g cooked broccoli |
50 g parmesan cheese |
Directions:
1. Heat oil in large pan, add onion, carrots and garlic and fry for 5 minutes, stirring once in a while.
2. Add pepper, raisins and seasonings stir and fry for 2 minutes.
3. Chop the tomatoes and stir in with their juice and 5 tablespoons of water, bring to the boil, lower the heat and simmer for 5 minutes.
4. Add rice and kidney beans and continue simmering and stirring for 5 minutes.
5. Add the broccoli and simmer for 10 minutes, mixing so it doesn't burn. You might need to add a bit more water.
6. Transfer to a suitable dish and grill for 5-6 minutes with parmesan cheese on top. (I never did this step and didn't feel the need for cheese).
7. Enjoy!
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