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Lesley Robb
Posted 2020-02-23 14:04 (#1653)


Posts: 14


Another of Madhur Jaffrey’s recipes from World Vegetarian. I am a fan of hers as her recipes always work. She suggests serving this as an appetiser or as a main course with tzatziki (yoghurt with cucumber and herbs), a pitta type bread and a green salad. Using dried beans does mean that you have to think in advance and the total cooking time for the recipe is long - soaking then cooking on the hob then finally in the oven - but it’s worth it!

190g dried haricot, cannellini or other medium-sized white beans soaked overnight and drained.
4 tablespoons vegetable oil
1 medium onion (about 115g) – peeled and cut into fine half-rings
4 cloves garlic, peeled and finely chopped
340-375g tomatoes, finely chopped
1 teaspoon salt
Freshly ground black pepper
2-3 tablespoons finely chopped fresh dill
2-3 tablespoons finely chopped fresh parsley
2 bay leaves

Put the beans in a saucepan with 750ml water and bring to the boil. If there is any scum on the top just remove it. Cover, turn the heat to low and simmer gently for 1-1½ hours, or until the beans are just tender.
Meanwhile heat the oil in a flameproof casserole, or pan which can go into the oven, add the onions and cook until just wilted. Add the garlic and cook for another 2 minutes, stirring now and then.
Now add the tomatoes and cook for 7-10minutes, or until the tomatoes have softened. Remove from the heat.
Turn on oven to 170°C, gas mark 3.
When the beans have finished cooking add them with their liquid to the casserole. Also add the seasonings and herbs then put the casserole in the oven. Bake, uncovered, for 2 hours.
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