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


Ingredients:
 
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
Water
5 to6 peppers diced
6 teaspoons sugar
4-5 teaspoons salt
6 teaspoons dried mixed herbs
1 ½ teaspoons black pepper
Preparation:


Chris dish out the casserole to Wilf

Preparation:

  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
  8. 
    All well fed
    


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