Wednesday, 7 March 2012

Three-Bean Casserole

As made at Spen Valley’s Summer Solstice 2009  

Yield: Makes about 2 ½ gallons enough for about 50

Betty with Bread

90ml oil
6 Onions coarsely chopped
2 Celery coarsely chopped
1 whole garlic, chopped
6 x 15 oz. tins chickpeas, rinsed and drained
6 x 15 oz. tins kidney beans, rinsed and drained
2 KG frozen cut green beans
4 x 15 oz. tins coarsely chopped tomatoes 
1 ½ to 2 liter Tomato Juice
5 to6 peppers diced
6 teaspoons sugar
4-5 teaspoons salt
6 teaspoons dried mixed herbs
1 ½ teaspoons black pepper

Chris dish out the casserole to Wilf


  1. Heat oil in large pan over medium heat until hot.
  2. Add onions, celery and garlic.
  3. Cook and stir 5 minutes or until onions are translucent.
  4. Add remaining ingredients except green beans and herbs
  5. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.
  6. Add green beans. Simmer, uncovered, 10 minutes or until beans are tender.
  7. Garnish with fresh herbs
    All well fed

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