Recipe: Vegetarian Bean Casseroles (3) for Cynthia

Spicy Bean Casserole
Source: A cosy, comforting autumn dish from Jimmy Montgomery, Head Chef at The Evangelist bar in London

2 chillies (choose a variety according to taste), deseeded and finely chopped
2 medium-sized onions, finely chopped
olive oil
2 cloves garlic
1 medium-sized glass white wine
440g chopped Italian plum tomatoes
200g cooked butter beans
fresh thyme and sage to taste
salt and freshly ground black pepper to taste

Fry the chilli and onion with the oil in a frying pan for 2-3 minutes. Add the garlic and white wine and reduce. Add the tomatoes, butter beans and a sprinkling of fresh thyme and sage. Bring to boil. Add some salt and pepper and reduce to a thick broth. To serve, spoon the bean casserole on to a plate.
Serves: 2

TUSCAN BEAN CASSEROLE (VEGETARIAN):

Tomato Marinade:
2 cloves organic garlic
2 tsp. granulated onion
1 TBS vinegar (your choice of balsamic, rice or wine)
2 TBS Olive oil
Fresh or dried basil, chives, parsley & oregano to taste
Salt & pepper to taste
Slice 8 organic red Roma tomatoes and let sit in marinade overnight.

Mix: 1 TBS Frontier Vegetarian Chicken Broth Powder with 1/2 cup water and 1 TBS arrowroot powder. Set aside.

Brown 1 pkg. of Gimme Lean Vegetarian Sausage. When browned, place into a large baking dish. Top with the following, layering as you go.

1 can organic Great Northern Beans
1 organic zucchini cut into small cubes
1 small organic red onion cut into small cubes
Season with granulated Onion, Salt, Pepper & Sage to taste on top of vegetables.

Gently place the marinated tomatoes on top of all vegetables. Pour the Vegetarian Chicken Flavored Broth mixture over the tomatoes. And finally, pour the remaining tomato marinade over everything. Top with Soy or Rice Parmesan Cheese and Whole Grain Bread Crumbs; and bake at 350 degrees for 30 minutes.

This is a wonderful dish to serve the whole family and a great way to eat all your favorites in a casserole combination!

TUSCAN BEAN & PASTA STEW

3 cups uncooked pasta (any small kind)
1-2 Tbsp olive oil
2 cups minced onion
1 Tbsp garlic, minced
1-1/2 tsp salt
1 tsp dried thyme
1 tsp dried rubbed sage
1 Tbsp dried basil
2 10-oz pkgs frozen chopped spinach, defrosted and drained
2 14-oz cans chopped tomatoes
2 15-oz cans cannellini beans, rinsed and drained
black pepper to taste
2 or 3 Tbsp grated Parmesan (plus more for top)
2 tsp red wine vinegar (plus more fore top)

Cook pasta, drain and set aside. Heat oil in dutch oven and saute the onion and half the garlic for about 5 minutes of medium heat, stirring often. Add 1/2 tsp of the salt and the dried herbs and saute for about 10 minutes, stirring once or twice. Stir in beans and pasta.
Don't cook any more, just heat through before serving. To serve, add pepper, a few Tbsp of Parmesan. Use parmesan and more vinegar to garnish.