Chilli broad bean casserole (Serves 5)
Added by Anne Thomas on 16 August 2010
- 300g Broad beans
- 1 chilli (will grow on a window sill or poly-tunnel in highlands but needs to be started in about January).
- 1 onion
- clove of garlic either pressed or finely chopped
- handful of herbs (works well with parsley, sage, thyme and coriander, all of which grow well here
- 1 pint stock (Chicken left from boiling up bones from a roast or try an organic vegetarian low salt one from Morrisons)
- 500g Seasonable vegetables (works well with a mixture of whatever you have in the garden but probably not cabbage etc)
- desert spoonful Extra virgin rapeseed oil (from Moray available at Ryefield's farm shop, Tore).
- 50g Bulgar Wheat (could possibly try pearl barley as a more local thickener)
- Either one 400g fresh local tomatoes, or one tin of tomatoes. (Try getting organic if you can)
- This is really quick and energy efficient to make using a pressure cooker, but if using a conventional pan will take about 15 mins longer.
- Chop up all vegetables.
- Heat oil at the bottom of pressure cooker or large pan.
- Stir fry onion and garlic for about 5 mins till soft
- Add all the other ingredients. Bring to pressure and cook 5 mins or cook 15-20 mins, until vegetables are soft.
Serve with baked or boiled potatoes
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