Recipe: Mohren Kasserolle (Carrot Casserole with White Beans and Potatoes)

M hren Kasserolle (Carrot Casserole)

1/4 lb dried white beans (soak overnight or quick method below)
1 1/2 lbs carrots
1 lb. Potatoes (about 4 or 5 medium)
2 tbls margarine
2 medium onions
2 cups vegetable broth/bouillon
2 tbls chopped parsley
salt and pepper

Wash and prepare beans by soaking 12-24 hours or quick method (Heat to boiling the beans and 2 cups water. Remove from heat and let soak 1 hour). Cook beans in the same water for about 1 hour. Add more water as required. Wash and peel carrots and potatoes. Slice or chop both. (I used a salad shooter and sliced the vegetables, which worked very well). Peel and dice the onions. In a large pot or dutch oven, saut onions in melted butter until tender. Add the carrots, potatoes, parsley, salt, pepper, and vegetable broth. Cook over medium-high heat until vegetables are done - about 30 to 40 minutes. Add drained beans to the vegetable mixture, and pour all into a casserole dish for serving. Makes about 1 1/2 quart casserole dish.