Sunday, June 22, 2008

Baked Bean And Vegetable Casserole

Baked Bean And Vegetable Casserole
serves 4

450g/1lb canned baked beans
100g/4oz celery, finely diced
100g/4oz carrot, finely grated
100g/4oz courgette, finely grated
25g/1oz shallots, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
50g/2oz fresh red chilli, seeded and finely chopped
1 garlic clove, crushed

• Mix all the ingredients together in a bowl.
• Put in a heavy saucepan, and cook, covered, over a medium-high heat for 10 minutes, stirring occasionally. Serve hot.

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