Monday, April 5, 2010
Recipe: Tomato and White Bean Casserole
This is a very tasty dish, i would say with slightly greek flavours to it. I use pretty much half fresh tomatoes and half tinned, due to the fact that even the ripe tomatoes in this country are not juicy enough. If i was in Greece or Italy, or even in parts of France (I am going to Nice soon and am thoroughly looking forward to it- shall have to write a little foodie report) i would use entirely fresh tomatoes- because they are far more flavoursome, fruity, and juicy. I served this with the coriander pesto tagliatelli (recipe on the site) on the side.
Tomato and White Bean Casserole (serves 3) £1.17 per portion
2 tbsp extra virgin olive oil
Knob of butter
1 large white onion, chopped
2 garlic cloves, crushed
1 tsp mixed herbs
450g fresh ripe tomatoes, chopped
1 tin butter beans, drained
1 tin cannelini beans, drained
1 tin chopped tomatoes
1 tbsp sundried tomato pesto
3 tbsp chopped coriander
Salt, pepper and a pinch of sugar
1. Preheat the oven to 200C.
2. Cook the white onion and garlic in the olive oil and butter for 5 minutes. Add the mixed herbs and tomatoes, and cook covered for a further 5 minutes.
3. Add all the other ingredients, season to taste, and cook for a further 10 minutes, covered, stirring occasionally.
4. Transfer to a casserole pot, cover, and place in the oven for 30 minutes. Remove from the oven and serve.