Food Matters Project #9: Vegetable & Bean Casserole

Another Monday, with another Food Matters Project recipe.  This recipe was chosen by Keely of Keely Marie.  The Mark Bittman recipe which she chose was: Cassoulet with Lots of Vegetables.  As always, you can find the original recipe in The Food Matters Cookbook.  Keely also has a giveaway for 4 traditional cassoulet bowls from Le Creuset- definitely worth checking out!

After Sam came home from India, one of the presents which I got was a cold, which has been with me for almost a week.  Therefore, yesterday we were just relaxing at home, not doing much.  At least part of the day was gloomy, so we didn’t feel too bad for just sitting on the couch.

Since we weren’t in a cooking mood (that doesn’t happen too often), we made this recipe simple and easy.  So no meat, lots of veggies and beans.  Also, a layer of bread crumbs and cheese always makes things even more delicious!

Vegetable & Bean Casserole
Adapted from: The Food Matters Cookbook (page 392)

I used a combination of navy beans and pinto- it’s what we had in our pantry.  But the options are endless- black beans, chickpeas or cannelini would be delicious.  Feel free to swap panko crumbs for the bread crumbs.  You can also top the casserole with a different cheese, or stir cheese into the dish (you might need more of it).  The original recipe didn’t call for baking this, so feel free to omit this step.  I just wanted a crispy and cheesy top, overall it’s very light, which is great for the spring weather everyone is having.

2 tbsp olive oil
1/2 large onion, chopped
5 garlic cloves, minced
2 leeks, chopped
3 carrots, chopped
3 celery stalks, chopped
2 zucchini, chopped
2 tsp salt
1 tsp pepper
1 tsp red pepper flakes (optional)
4 cups of beans (your choice)
3 tomatoes, chopped
1/4 cup parsley, chopped
1/2 cup bread crumbs
1/4 cup Parmesan cheese, grated

Pour olive oil into a large pot, allow it to heat up a bit.  Then add in the onion, garlic, leeks, carrots, celery and zucchini.  Allow the vegetables to cook for about 10 minutes.  Then add in the salt, pepper and red pepper flakes.  Remember to stir the vegetable mixture.

Preheat the oven to 350ºF.  Spray an oven-proof dish with non-stick spray.  In a large bowl, mix together the vegetable mixture, beans, tomatoes and parsley.  Then pour in the ingredients into the dish.

Sprinkle the top with the bread crumbs, and then with the Parmesan cheese.

Bake the casserole in the oven for 20 minutes.  Once it’s cooked, allow it cool off before serving.

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11 responses to “Food Matters Project #9: Vegetable & Bean Casserole

  1. We have been fighting some nasty cold too so it was nice to have a hot bowl of food from this dish! I am excited about the upcoming challenges though. It feels like it’s time to get more “Spring” with our food!

  2. Cheese on top! Why didn’t I do that? Totally doing that with the leftovers tonight! 🙂

  3. Interesting idea to make a casserole out of it. It sounds so healthy

  4. I am sure the cheese brought this dish to a new level. I love cheese on so many dishes. Now, why didn’t I think of this, for this one. Next time. Thanks for the inspiration.

  5. Beans and vegetables topped with breadcrumbs and cheese, sounds delicious. I think I would love this with chickpeas, they are my favorite kind of beans.

  6. I love easy casseroles like this one! I make a lot of them using whole wheat pasta and just whatever veggies I happen to have on hand. Never forgetting to top with some bread crumbs and cheese of course 🙂

  7. Breadcrumbs and cheese definitely sound like awesome additions to this casserole! I love how you simplified it!

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