Thursday, 4 April 2013

Bean Casserole

Now that I have a slow cooker I'm keen to start experimenting with it! I made this bean casserole last night and it was delicious and simple.
This can be done on the stove top or in a slow cooker.
I used mixed beans and lentils and soaked them for 24 hours prior. Then I cooked them before the casserole for 4 hours in the slow cooker with stock but you could just as easily cook them with the casserole.



Bean Casserole

Ingredients

1/2 onions, diced
1 cup mixed beans & lentils (pre soaked and/or cooked)
2 potatoes, diced
3 carrots, cut into rounds (I used rainbow carrots)
small bunch of English spinach, chopped
handful of Swiss brown mushrooms
enough vegetable stock to cover the vegetables (around 1 litre)
1 clove garlic, crushed


Method

In a small pan (or large pot if not using slow cooker) fry onions & garlic in a small amount of oil until onions are clear.
If using a slow cooker, add all ingredients (and onion/garlic mix) to the slow cooker and set for 4 hours.
If using the stove top, transfer onion/garlic mix to a large pot and add in potato, carrots, beans and stock.
(If not using pre cooked beans then just add the beans for 30 minutes, then add potato and carrot).
Bring mixture to boil then turn down to a low simmer for 15 minutes.
Once potatoes are cooked through add in the mushrooms and spinach and allow to simmer until excess liquid has simmered off.
If you prefer a liquidy casserole then just wait till mushrooms and spinach have heated through.
Serve with some crusty bread.


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