2 tbsp butter
3 garlic cloves, minced
2 onions, chopped
2 carrots, diced
1 tbsp red wine vinegar
1/2 tsp dried rosemary, crushed
1/2 tsp pepper
1 pinch hot pepper flakes
3 cup spaghetti sauce
19 oz can romano or kidney beans, drained, and rinsed
2 cup rotini pasta
2 cup broccoli, chopped
1/3 cup romano cheese, fresh grated
Directions
In nonstick skillet, melt butter over medium-low heat; cook garlic,
onions and carrots, covered, for about 10 minutes or until softened.
Stir in vinegar, rosemary, pepper and hot pepper flakes; cook,
covered, for about 15 minutes or until onions are very soft. Stir in
sauce; bring to boil. Reduce heat; simmer for about 5 minutes or
until thickened. Stir in beans; set aside.
Meanwhile, in large pot of boiling salted water, cook pasta for 5
minutes. Add broccoli; [tip: peel broccoli stalks so that they will
cook in the same amount of time as the florets.] cook for about 1
minute or until pasta is almost tender and broccoli is bright green
and still crisp. Drain and return to pot. Stir in tomato mixture.
Pour into greased 8-inch square baking dish; sprinkle with Romano
cheese. Cover with foil.
[Can be prepared to this point and cooled in refrigerator. Cove and
refrigerate for up to 4 hours. Let stand at room temperature for 30
minutes before baking. Add 30 minutes to baking time.]
Bake in 350F 180C oven for about 35 minutes or until heated through.
Broil, uncovered, for about 2 minutes or until browned and bubbly.
Serve with crisp cucumber and red onion salad.
4 servings for $10.14CDN [Nov 95]
Per Serving: about 540 calories, 21 g protein, 15 g fat, 85 g
carbohydrate, very high source fibre, good source calcium, excellent
source iron
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
1-Pot: Vegetable Bean Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Main Dish; Vegetable
The History of Recipes
Written cooking instructions as a concept can be observed far back into distant history, at least as far back as the Egyptians, and maybe even further. Having said that, these, ancient cook books were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to historians is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the Roman chefs were skilled in the use of many herbs and spices, including many that are still in use today like thyme, mint and asafoetida. Over the next few hundred years, the powerful and wealthy competed to serve up the best banquets, and as a result chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cookbooks are in great demand, due to increased literacy, leisure time and having more money. |
We hope you enjoy this 1 Pot_ Vegetable Bean Casserole recipe.
