Bean and Vegetable Casserole with Italian Pasley Pesto

[Guest guest]

Bean and Vegetable Casserole with Italian Pasley Pesto

 

Ingredients:(mix up the beans, doesn't matter)

2 15-oz. cans of beans, rinsed

or low sodium (pinto, red, kidney, black,

garbanzo, great northern)

1/2

cup diced onions

1/2 cup diced carrots

1/2 cup diced celery

1 cup diced

yellow or green squash

1 cup quartered tomatoes

1 Tbsp chopped fresh

garlic

1 Tbsp olive oil

1 large fresh red bell pepper (canned pimentos

7-oz)

1 pkg. Italian parsley

1/2 Tbsp chopped fresh garlic

1/2 pkg.

rosemary

1/4 cup walnuts

2 Tbsp olive oil

1/4 cup Parmesan cheese

-

fresh ground black pepper

2 cups cooked white rice

 

Instructions:

In a

thick-bottomed saucepan, saute the onion, carrot, garlic, and

celery in the

olive oil for 5 minutes. Add the beans and simmer for 5

minutes. Add the

squash and cook for 5 more minutes. While the beans are

simmering, seed the

pepper and remove the leaves from the rosemary,

place the peppers in a

blender or food processor and puree. Add the

herbs, pour in the oil and

lastly add the nuts and cheese. To serve,

ladle the beans into soup or pasta

bowls and pour 1 Tbsp. of pesto over

each order. Garnish with sprig of

rosemary of parsley. This could be

served over rice or pasta

 

 

 

 

 

 

[Guest guest]

Don't see tomatoes in the instructions. Are they a garnish.

Diana

 

--- On Wed, 1/27/10, D M <deranged_millionaire wrote:

 

 

D M <deranged_millionaire

[veg_grp] Bean and Vegetable Casserole with Italian Pasley Pesto

, Garlic-Loving-Recipes

Wednesday, January 27, 2010, 8:14 AM

 

 

 

 

 

 

Bean and Vegetable Casserole with Italian Pasley Pesto

 

Ingredients: (mix up the beans, doesn't matter)

2 15-oz. cans of beans, rinsed

or low sodium (pinto, red, kidney, black,

garbanzo, great northern)

1/2

cup diced onions

1/2 cup diced carrots

1/2 cup diced celery

1 cup diced

yellow or green squash

1 cup quartered tomatoes

1 Tbsp chopped fresh

garlic

1 Tbsp olive oil

1 large fresh red bell pepper (canned pimentos

7-oz)

1 pkg. Italian parsley

1/2 Tbsp chopped fresh garlic

1/2 pkg.

rosemary

1/4 cup walnuts

2 Tbsp olive oil

1/4 cup Parmesan cheese

-

fresh ground black pepper

2 cups cooked white rice

 

Instructions:

In a

thick-bottomed saucepan, saute the onion, carrot, garlic, and

celery in the

olive oil for 5 minutes. Add the beans and simmer for 5

minutes. Add the

squash and cook for 5 more minutes. While the beans are

simmering, seed the

pepper and remove the leaves from the rosemary,

place the peppers in a

blender or food processor and puree. Add the

herbs, pour in the oil and

lastly add the nuts and cheese. To serve,

ladle the beans into soup or pasta

bowls and pour 1 Tbsp. of pesto over

each order. Garnish with sprig of

rosemary of parsley. This could be

served over rice or pasta