Friday, November 9, 2012
Recipe: Gigantes bean and Vegetable Gratin
Gigantes bean and vegetable gratin (serves 2)
355g Jar of baked giganti beans in tomato sauce and olive oil
1/3 of a large leek, sliced
1/4 red onion, diced
Clove garlic, crushed
1/4 yellow pepper, diced
1/2 a yellow chilli, diced finely
6 chestnut mushrooms, sliced
1 tbsp tomato chutney
2 ripe fresh tomatoes
Salt and pepper to taste
1 tbsp grated parmesan
15g grated cheddar
15g grated cheshire
2 tbsp breadcrumbs
1. Preheat the oven to 180C. Tip off oil from top of the jar of butterbeans jar into a saucepan (or just use a splash of olive oil). Fry onions, leeks, garlic and chilli, and cook for 5 minutes.
2. Add mushrooms and cook for a further 5 minutes. Mix in beans, chutney and chopped fresh tomatoes. Season to taste and transfer to baking dish and cover with the grated cheese and breadcrumbs.
3. Bake for 25 mins.Remove and serve!