Ingredients
| 90 gm dry weight per person |
Butter Beans |
| 1 |
medium onion peeled and chopped |
| 2 |
cloves garlic peeled and chopped |
| 60 gm per person |
carrots, peeled and sliced |
| half stick per person |
celery, washed, de-stringed and sliced |
| 25 ml (2 tbsp) |
Zaytoun FAIRTRADE Palestinian olive oil |
| 1 packet |
bouquet garni |
| 200 ml or so |
vegetable stock |
| 30 ml |
tomato puree |
| 30 ml |
chopped parsley |
| to taste |
FAIRTRADE ground black pepper |
| 2.5 ml |
Fair Trade chilli powder |
| 120 gm |
grated Leicester cheese |
| enough |
breadcrumbs |
| FAIRTRADE |
Sources
Fresh food
Spices
Olive Oil
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Method
Soak the beans in cold water overnight, drain and rinse them.
Gently fry the onions, celery, carrots and garlic for a few minutes in the olive oil,
and then add the beans and bouquet garni.
Add stock to cover by about 1 cm.
Bring to the boil, cover and simmer for 75 minutes until the beans are tender.
Check the liquid level from time to time, (keep the beans covered).
Pre-heat the oven to gas mark 5.
Remove the bouquet garni and add the tomato puree, chopped parsley, and season with sea salt,
freshly ground black pepper and a little chilli powder.
Turn the mixture into a greaseproof dish (or just use the one from the cooker top if suitable)
and sprinkle with breadcrumbs and grated cheese.
Bake in the oven for about 30 minutes until golden and crisp on top.
To serve
Serve with peas and boiled potatoes.
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