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Berlotti Bean Casserole


1 cup berlotti beans
1 medium potato, diced
2 medium carrots, sliced
1 cup celery, chopped
1 large onion, chopped
2 cloves garlic, crushed
1 small red capsicum, chopped
1 medium green capsicum, chopped
1 cup tomato puree
2 tablespoons tomato paste
1 teaspoon dried basil
2-3 tablespoons of chopped parsley
1.5 teaspoons salt
1/2 cup water
1-2 tablespoons cornflour

Wash and cover beans with plenty of water. Soak overnight.
Drain, rinse and cover beans with water and cook until tender (for about 1 hour).
Steam potato and carrots until tender.
Saute celery, onion, garlic and capsicum in a little water.
Combine vegetables with remaining ingredients and cook a little longer.
Thicken if needed with cornflour.
Serve on a bed of brown rice with steamed vegetables.