Recipe by COOKGIRl
From the cookbook Vegetarian Cooking by Crescent Publishers. One of my favorite vegetarian bean dishes that I like to serve with basmati rice or brown rice and a tossed green salad. If you don't want to use kidney beans, red beans or black will do. I prepare this often in the autumn and winter. PS This casserole always tastes better the second day.
Top Review by RubberDucky AU
This is just plain YUMMY. Sweet enough to entice the family to try something different (translate: beans???????? and where's the meat??????) I didn't have dry mustard so threw in a huge tablespoon of dijon. I skipped the baking step, just kept adding stuff to the frypan (skillet) and then put the lid on and left it. It's beautifully saucey, tangy yet sweet and with interesting texture. I did only put the one apple in as Cookgirl told me by email and also added a cup of sliced celery just cos I thought it needed some green. Deliciously different. Will be freezing a portion just out of interest, to see how it copes with a freeze and thaw. What a blessing this Zaar site is. I would never have tried this in a Pink Fit normally! : )))
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 1 apple, peeled, cored and grated (I like Granny Smiths)
- 2 medium carrots, peeled and grated
- 3 tablespoons tomato paste
- 1 1⁄4 cups broth (or water)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried mustard powder
- 1⁄2 teaspoon oregano
- 1 teaspoon cumin
- 2 tablespoons dark brown sugar
- salt and pepper
- 3 cups cooked beans, of your choice
- sour cream
Directions See How It's Made
- Preheat oven to 350 degrees.
- *In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened.
- Mix together the tomato paste with the stock (or water).
- Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots.
- Stir well, cover and simmer for 5 minutes.
- Add the beans and transfer the mixture into an ovenproof casserole. Cover and bake at 350 degrees. for 35-40 minutes. Do not allow to dry out. Add more stock to beans if necessary.
- Garnish with swirls of sour cream and thinly sliced scallions if desired.
- *NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.