Bean Cassuolet

[Guest guest]

Bean Cassuolet

 

4 oz Haricot Beans, (soaked overnight)

5 Vegetarian Sausages (Tival are good, they are and

kosher.

Substitute dried chestnuts, soaked overnight, if the

sausages are a problem)

3 oz Button Mushrooms

2 oz Tomato Purée

Medium Onion

Cloves

4 Cloves Garlic

2 fl oz Olive Oil

1 Large Beefsteak Tomato or three fresh Plum Tomatoes

1 Small Head of Fennel or three sticks of Celery

1 tsp Thyme

1 tsp Oregano

1 Bay leaf

Black Pepper

Cook the beans in 1 pint of water for 15 minutes. Turn

off the heat and allow to stand for 30 minutes. Peel

the onion and stick about 15 cloves into it. Place it

into an ovenproof casserole dish. Add tomato puree,

Olive oil, chopped garlic, bay leaf, thyme, oregano

and black pepper to taste. Add the drained beans. Add

sufficient water to cover the onion. Bring to boil on

hob, cover with lid, then place in 150 C oven for 1

hour. Remove from oven, discard the clove-stuck-onion.

Add button mushrooms, chopped fennel or celery,

chopped tomatoes and sausages(or chestnuts). Mix it

together then place back in the oven for further 45

minutes. Serve with chunks of wholemeal bread and a

green salad.

 

Serves: 2.

Preparation time: 2 hours.

 

 

 

 

 

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