Chilli broad bean casserole (Serves 5)

Added by Anne Thomas on 16 August 2010

This recipe is adapted from a vegetarian cook book. It can be made with virtually 100% local ingredients. We got most from the garden. Trying to eat more vegetarian often has the problem that most beans and pulses do not grow well in the Highlands. However we had a bumper crop of broad beans this year. Even if you usually do not like broad beans, getting them fresh from the garden might change your mind. As a family we changed from 1/5 to 5/5 liking them.

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)

Method

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
Enjoy

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