Haricot Bean and Rice Casserole Recipe - Allotment Recipe
Recipe for Haricot Bean and Rice Casserole. As well as the beans and rice, another way to use peppers, courgettes and aubergines. Serves 4.
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Cooking tools:
- Dutch oven
- Skillet
- Kitchen scale
- Stove
- Oven
- Colander
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 6 oz (170 g) haricot beans, soaked overnight
- 1 ½ pints (860 ml) vegetable stock (you can use stock cubes)
- 1 tablespoon olive oil
- 1 large onion, peeled and sliced
- 8 oz (225 g) courgettes, sliced
- 1 red pepper, de-seeded and sliced
- 1 green pepper, de-seeded and sliced
- 1 aubergine, halved and sliced
- ¼ pint (140 ml) unsweetened apple juice or dry cider
- 6 oz (170 g) long-grain easy cook brown rice
- Salt
- ground black pepper
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