Bean And Tomato Hotpot
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Bean And Tomato Hotpot
  Casserole    Beans  
Last updated 6/12/2012 1:07:43 AM. Recipe ID 33853. Report a problem with this recipe.
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      Title: Bean and tomato hotpot
 Categories: Casserole
      Yield: 4 Servings
 
      1 cn (15-oz) red Kidney beans;
           -drained
      1 cn (14-oz) tomatoes
           Broth for sauteing
      2    Onions; sliced
      3    Carrots; sliced
      2    Sticks celery; sliced
      1 lg Leek; white part only,
           -sliced
      2    Cloves garlic; crushed
    1/2 pt Vegetable stock
    1/2 ts Yeast extract (Vegemite)
    1/4 ts Powdered ginger
           Salt; pepper, to taste
      1    -(up to)
  1 1/2 lb Potatoes; sliced
           Cooking spray
 
  Date: Tue, 23 Apr 1996 15:54:44 -0400
  
  From: LRLady@aol.com (Ruth Hoffman, Lake Zurich, IL, LRLady@aol.com) I
  bought a vegan cookbook at a used-book store not long ago, and we've
  been enjoying some yummy recipes from it.  It's a British book,
  called The Vegan Gourmet by Heather Lamont.  Not fatfree, but usually
  low fat and mostly easy to modify. Here's my version of a delicious
  dish I adapted from this book recently. Aussies will recognize a
  familiar ingredient--Vegemite, also known as yeast extract. For those
  who don't know what it is, it's *definitely* an acquired taste, and
  not one I would go to any trouble to acquire.  But our son brought
  back a jar of the stuff from Australia, and I figured, what the heck,
  we only go around once. (Original called for 1 Tbsp; could probably
  be eliminated, but I suspect it added to the richness and complexity
  of the flavor without being identifiable.)
  
  Saute onions in broth for 5 minutes.  Add carrots, celery, leek, and
  garlic and saute for 5 more minutes.  Add kidney beans, tomatoes with
  their juice, stock, yeast extract, and salt and pepper.  Mix well.
  
  Place in casserole dish.  Arrange potatoes over the top and sprinkle
  with salt and pepper.  Spray lightly with cooking spray and cover
  casserole. Place in oven (350 deg F, 180 deg C, Mk 4) for 2 hours.
  Remove lid for last
       30    minutes to brown potatoes.
  
  Serves 4 hungry people, or maybe 6 with a generous side dish.  (I
  tend to get lazy and do one-dish meals.)   Or 2, if you want to save
  the leftovers for tomorrow night.
  
  This was scrumptious!  I might try adding a layer of portabella
  mushrooms in the middle, next time. (Maybe my son will think they are
  meat...:-)). But it didn't really need any help of any kind. The
  leftovers are good, too!
  
  FATFREE DIGEST V96 #113
  
  From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM




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Recipe ID 33853 (Apr 03, 2005)

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