Haricot Bean and Rice Casserole Recipe

haricot bean and rice 

As well as the beans and rice, another way to use peppers, courgettes and aubergines.

Ingredients for Haricot Bean and Rice Casserole:

  • 6 oz (170 g) haricot beans, soaked overnight
  • 1 ½ pints (860 ml) vegetable stock (you can use stock cubes)
  • 1 tablespoon olive oil
  • 1 large onion, peeled and sliced
  • 8 oz (225 g) courgettes, sliced
  • 1 red pepper, de-seeded and sliced
  • 1 green pepper, de-seeded and sliced
  • 1 aubergine, halved and sliced
  • ¼ pint (140 ml) unsweetened apple juice or dry cider
  • 6 oz (170 g) long-grain easy cook brown rice
  • Salt and ground black pepper

Method for Haricot Bean and Rice Casserole:

Drain the beans and rinse. Place in a flame-proof casserole with the stock and seasoning.

Bring to the boil on the hob, cover and simmer for about 1 hour until the beans are tender but have retained their shape.

In a large frying pan, heat the oil and fry the onion, courgettes and peppers for a couple of minutes. Add the aubergine slices a few at a time and cook for a further 5 minutes.

Transfer the vegetables to the bean casserole, together with the apple juice/cider and rice. Stir well.

Cover and cook in a pre-heated oven Gas Mark 4/180°C/350°F for about 45 minutes until the rice is tender and the liquid absorbed.

Adjust the seasoning to taste and serve.

Serves 4.

 

 

Posted in Vegetable Recipes, Aubergines, Vegetarian Recipes, Casseroles and Stews, Curries and Rice Dishes, Courgette, Peppers

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