Bean-Vegetable Casserole With Pesto Recipe
I do not know from where exactly I got this Bean-Vegetable Casserole With Pesto recipe. However, from wherever I got this Bean-Vegetable Casserole With Pesto recipe I was just delighted after trying this. Prepare it!
Ingredients
1/2 cup (120 ml) diced onions
1/2 cup (120 ml) diced carrots
1 tbs (15 ml) chopped fresh garlic
1/2 cup (120 ml) diced celery
1 tbs (15 ml) olive oil
2 15-oz cans (900 g) low-sodium beans, pinto, kidney, black, garbanzos or great northern, drained
1 cup (240 ml) quartered tomatoes
1 cup (240 ml) diced yellow or green squash
PESTO:
1 large fresh red bell pepper
1/2 tbs (8 ml) chopped fresh garlic
1/4 cup (60 ml) Fresh Italian Parsley, plus sprigs for garnish
2 tbs (30 ml) Fresh Rosemary, plus sprigs for garnish
2 tbs (30 ml) olive oil
1/4 cup (60 ml) walnuts
1/4 cup (60 ml) grated Parmesan cheese fresh ground pepper
2 cups (480 ml) cooked rice
Directions
In a thick-bottomed saucepan saute onion, carrot, garlic and celery in the olive oil for 5 minutes.
Add the beans and tomatoes and simmer for 5 minutes more.
Add the squash and cook an additional 5 minutes.
Pesto: Seed the pepper and remove the leaves from the rosemary.
Place the peppers and garlic in a blender or food processor and puree.
Add the herbs, pour in the oil and last add the nuts, cheese and black pepper.
Add the beans and tomatoes and simmer for 5 minutes more.
Add the squash and cook an additional 5 minutes.
Pesto: Seed the pepper and remove the leaves from the rosemary.
Place the peppers and garlic in a blender or food processor and puree.
Add the herbs, pour in the oil and last add the nuts, cheese and black pepper.
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