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
| Onions | 1/2 Cup (16 tbs), diced | |
| Carrots | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Tablespoon, chopped | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Olive oil | 1 Tablespoon | |
| Black and pinto beans | 2 15 Ounce, drained | |
| Tomatoes | 1 Cup (16 tbs), quartered | |
| Yellow squash | 1 Cup (16 tbs), diced | |
| 1 large fresh red bell pepper | ||
| Garlic | 1/2 Tablespoon, chopped (PESTO:) | |
| Italian parsley | 1/4 Cup (16 tbs), garnish (PESTO:) | |
| Rosemary | 2 Tablespoon, garnish (PESTO:) | |
| Olive oil | 2 Tablespoon (PESTO:) | |
| Walnuts | 1/4 Cup (16 tbs) (PESTO:) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated (PESTO:) | |
| Cooked rice | 2 Cup (16 tbs) (PESTO:) | |
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.
Chef
