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)
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.