CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
Vegetarian |
Pulses and, Sauces and, Vegetables, Vegetarian |
1 |
Servings |
INGREDIENTS
|
|
—–Beans—– |
1 1/2 |
c |
Garbanzos — (dry) |
7 |
c |
Water |
1 |
sm |
Onion — peeled (whole) |
4 |
|
Whole Cloves |
2 |
|
Cloves Garlic |
1 |
|
Inch Slice Fresh Ginger |
1 |
c |
Carrots — cubed —Sauce—– |
2 |
tb |
Oil |
1 |
c |
Chopped Onion |
1 |
tb |
Garlic — minced |
6 |
md |
Tomatoes |
2 |
c |
Tomato Sauce |
1 1/2 |
c |
Water |
1 |
ts |
Dry Basil |
1 |
ts |
Thyme |
|
|
Salt And Pepper — to taste —Topping—– |
2 |
tb |
Oil |
1/2 |
c |
Parsley |
2 |
c |
Bread Crumbs |
INSTRUCTIONS
Beans: Soak beans in water overnight. Drain, then add water to cooking pot
so beans are covered with 1-2 in. of water. Stick cloves into peeled onion
(left whole). Add to pot along with garlic and ginger. Bring to boil;
reduce heat, cover and simmer for 45 min. Add carrots; simmer, covered, for
20 more minutes until beans and carrots are tender. Drain, reserving
cooking liquid. Discard onions, garlic and ginger. Set aside. Sauce: Heat
oil in skillet. Fry onion and garlic till onion is translucent. Stir in
tomatoes. Add tomato sauce, reserved bean cooking liquid (or water), basil
and thyme. Bring to boil; simmer, covered, for 45 minutes. Add salt and
pepper to taste. Set sauce aside.
Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute.
Stir often. Mix with remaining 1 cup bread crumbs in a bowl. Set aside.
Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a deep
casserole or baking dish. Sprinkle 1/3 of topping mixture on top. Bake for
15 min, then push topping layer down with back of spoon and
sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure
and add remaining topping. Bake 10 min, then place under broiler for 5 min
or until lightly browned on top.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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