Recipe of the week
Apr. 18th, 2007 02:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stormkeeper_lovedorisI haven’t posted a recipe for a while. This one is for “Tuscan bean bake” from “1001 Low Fat Vegetarian Recipes” by Sue Spitler. For a low-fat dish, this one packed a lot of flavor. I tried it for the first time today and really loved it. Recipe behind the cut.
1 can of beans (Great Northern or cannellini)
1 cup vegetable stock
1 medium onion, chopped
2 tsp garlic, minced
1/2 cup chopped red bell pepper
1 tsp dried sage
1 tsp dried rosemary
1 medium lemon
6 sun-dried tomatoes, sliced
Salt and pepper, to taste
1 cup fresh wholewheat bread crumbs (I just toast the slices of bread and cut them up)
1/4 cup minced fresh parsley
1. Preheat oven to 350
2. Combine beans, stock, onion, 1 tsp of the garlic, bell pepper, and herbs in a casserole dish. Bake, covered, at 350 for 30 minutes.
3. Then take the dish out, squeeze half of the lemon onto it and stir in sun-dried tomatoes. Add salt and pepper to taste
4. Combine breadcrumbs, parsley, and the rest of the garlic and sprinkle this over the top of the mixture. Press lightly to moisten breadcrumbs. Bake, uncovered, for about 20 minutes.
1 can of beans (Great Northern or cannellini)
1 cup vegetable stock
1 medium onion, chopped
2 tsp garlic, minced
1/2 cup chopped red bell pepper
1 tsp dried sage
1 tsp dried rosemary
1 medium lemon
6 sun-dried tomatoes, sliced
Salt and pepper, to taste
1 cup fresh wholewheat bread crumbs (I just toast the slices of bread and cut them up)
1/4 cup minced fresh parsley
1. Preheat oven to 350
2. Combine beans, stock, onion, 1 tsp of the garlic, bell pepper, and herbs in a casserole dish. Bake, covered, at 350 for 30 minutes.
3. Then take the dish out, squeeze half of the lemon onto it and stir in sun-dried tomatoes. Add salt and pepper to taste
4. Combine breadcrumbs, parsley, and the rest of the garlic and sprinkle this over the top of the mixture. Press lightly to moisten breadcrumbs. Bake, uncovered, for about 20 minutes.
