| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Low fat, Main dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 3 |
|
Onions coarsely chopped |
| 8 |
|
Vegetable stock |
| 4 |
|
Red peppers coarsely chopped |
| 4 |
|
Stalks celery chopped |
| 1/2 |
t |
Cumin |
| 1 |
t |
Coriander |
|
pn |
Cayenne pepper |
| 1/2 |
t |
Dried thyme |
| 1/4 |
t |
Dried oregano |
| 1 |
|
14 oz chopped tomatoes |
| 1 |
|
Bay leaf |
|
|
Salt and freshly ground |
|
|
pepper to taste |
| 4 |
|
Red wine |
| 2 |
|
Kidney beans, 14 oz each |
|
|
drained and rinsed |
| 2 |
T |
Dry wholemeal breadcrumbs |
| 2 |
T |
Grated parmesan cheese |
INSTRUCTIONS
Preheat oven to 400 degrees F, 200 degrees C, gas mark 6. Put the
onions in a frying pan with 6 fl or 180 ml of stock. Cover. Boil for 5
minutes. Uncover. Reduce heat somewhat and simmer until amber brown
and beginning to stick to the pan. Stir in peppers, celery and a
splash of stock. Stir and cook until the added vegetables are
softened. Stir in cumin, coriander, cayenne pepper, thyme, oregano
tomatoes, bay leaf, salt, pepper and wine. Simmer, stirring
occasionally for 20 to 30 minutes until thick and savoury. Stir in the
beans. Spread in a baking dish. Sprinkle with a mixture of bread
crumbs and grated cheese. The recipe can be prepared to this point and
refridgerated until needed. 6. Bake the beans for 30 minutes
uncovered until bubbling and browned on top. For a very low fat
recipe ommit the cheese. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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