RECIPE: Bean Casserole

[Guest guest]

This recipe calls for black-eyed beans, but it works nicely with whatever beans

you have

on hand. I just made it today with black turtle beans. Although the original

recipe didn't

call for any hot spices, I find that it is better suited to our taste with a

jalapeno tossed in

OR with a little cayenne OR served with hot sauce. Your choice.

 

BEAN CASSEROLE

 

3-4 cups beans, cooked (your own cooked beans or a couple of cans, drained)

1 regular-sized can of tomatoes, crushed, with juice

1 medium onion, chopped

2 cloves garlic, chopped

1/3 cup tomato paste

1 red of green bell pepper, chopped

1 jalapeno, minced, or to taste (optional for those who can't take the heat)

3 cups water or veg stock

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1 lb baby mushrooms, sliced

1-1/2 cups corn kernels

 

Combine, beans, tomatoes and juice, onion, garlic, tomato paste, pepper,

jalapeno and

water or stock in a large saucepan. Bring to the boil, reduce to low, cover and

simmer for 1

hour to consolidate flavours, stirring now and then.

 

Add the basil, parsley, jushrooms and corn and mix well. Simmer for a further 15

minutes.

 

Serves 4 to 6 adults.

 

Best, Pat