Italian-style bean casserole recipe
Ingredients - For the Bean Casserole - generous 1 cup (150 g) dried Black-Eyed Beans - generous 1 cup (150 g) Haricot Beans - 4 Garlic - 2 small Carrots - 1
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freeplant.net.
Cooking tools:
- Steamer basket
- Wok
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Baking sheet
- Colander
- Mixing bowl
- Serving bowl
- Spoon
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Parchment paper
- Aluminum foil
- Refrigerator
- Freezer
Ingredients
- Black-Eyed Beans: generous 1 cup (150 g) dried
- Haricot Beans: generous 1 cup (150 g)
- Garlic: 4
- Carrots: 2 small
- Celery: 1 large
- Shallots: 3
- Thyme: small handful of fresh
- Vegetable Broth: scant 4 cups (900 ml) good-quality
- Olive Oil: 2 tablespoons
- Cavolo Nero: small bunch of
- Marmite: 6 oz (175 g) frozen vegan mince or 100 g/3½ oz. dried textured vegetable protein (TVP), 1 teaspoon
- Garlic: 1
- Olive Oil: 4 tablespoons
- Shallots: 2
- Artichokes: 10-oz (1 x 280-g) jar
- Onion Powder: 1 teaspoon
- Rosemary: 1 fresh sprig
- Thyme: 3 fresh sprigs
- Vegetable Broth: 4–6 teaspoons (20–30 ml)
- Flour: 3 oz (80 g) vital wheat gluten
- Chickpeas: 1 tablespoon
- Black Pepper: freshly ground
- Parsley: handful of freshly chopped
- Bread: crusty
- : 6–8 squares of greaseproof paper
- : 6–8 squares of foil
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