Veggie Bean Casserole
Each time my mother in law comes here or we go to Germany to visit, I learn at least one new recipe. She makes many simple, warm, comfort food type dishes like this one. This particular one is sort of like a cassoulet, but completely vegetarian. I’ll admit, I had never cooked white beans in the oven before… always on the stove top. From now on I will never cook them on the stove top because when baked, the beans are creamy and yet hold their shape beautifully. I don’t normally use the word “beautiful” to describe beans, but trust me, they babies are.
This recipe is my own take on Rolanda’s recipe… mainly because I didn’t write anything down and only watched her do her magic. So it’s probably totally different… but good none the less.
The popovers are made with buttermilk, but I want to perfect them before blogging!
White Bean Casserole Recipe
1 pound dried navy beans, soaked overnight
2 tsp olive oil
1 medium onion, chopped
5 ribs celery, chopped
5-6 carrots, chopped
2 cloves garlic, minced
1 14 oz can chopped tomatoes
2 tbsp tomato puree
1 quart vegetable stock
1 tsp dried thyme
1 tsp dried or fresh rosemary
1. Preheat oven to 350 degrees.
2. Heat olive oil in a dutch oven or large heavy bottom, oven safe pot. Add the onion and saute for a few minutes. Add the celery and carrots and continue sautéing for 3-4 minutes. Add the garlic and continue to stir around for a few more minutes.
3. Drain and rinse the beans and add them to the pot. Also add in the tomatoes, tomato puree and enough vegetable stock to just cover the beans. Stir well and bring to a simmer. Season with the thyme, rosemary, salt and pepper and stir well again.
4. Bake in the oven for about an hour. Check for doneness after 45 minutes. You will want the beans to be completely cooked, but not falling apart. Stir gently before serving.
Note: Great served with a splash of hot sauce and a sprinkle of grated parmesan cheese.