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
Food historians have tracked the existance of recipes far back into antiquity, at least as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, these, ancient cookbooks were just basic pictorial instructions for preparing meals.
As our culinary historical trip moves on a few more years we find some recipe books published in the fourteenth century - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that we all know today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of the period. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the holy lands, including parsley, basil and rosemary. These new herbs and spices prompted a torrent in recipe publications, most of which still exist in private collections. The introduction of the TV brings us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this 1 Pot_ Vegetable Bean Casserole recipe.
