Ingredients
-
1
-
1
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1/2
-
2
-
1 1/2
-
Directions
Rachel’s Languedoc Bean Casserole (Veggie!), French cooking is mostly meat-intensive, but us vegetarians should have some fun with it too aside from just salads and rich desserts I got the idea to make this from Recipe #34857 to give credit where it’s due Mine also uses mostly canned ingredients to save time If I had more time, I’m sure using dried beans would come out terrific, but so long as you rinse the canned ones I think it’s just as good The dried bean casserole concept hails from Languedoc, but I’m all about the Provencale seasoning in a veggie dish! (Actually, it’s vegan ), French cooking is mostly meat-intensive, but us vegetarians should have some fun with it too aside from just salads and rich desserts I got the idea to make this from Recipe #34857 to give credit where it’s due Mine also uses mostly canned ingredients to save time If I had more time, I’m sure using dried beans would come out terrific, but so long as you rinse the canned ones I think it’s just as good The dried bean casserole concept hails from Languedoc, but I’m all about the Provencale seasoning in a veggie dish! (Actually, it’s vegan )
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Steps
|
1
Done
|
Heat the Oil in a Saucepan or Frying Pan. Saute the Garlic and Onions in It Until They Are Nicely Browned. |
|
2
Done
|
Drain and Rinse All the Beans, Put Them Into a Large Mixing Bowl. |
|
3
Done
|
in the Bowl, Add the Diced Tomatoes and Other Veggies. |
|
4
Done
|
Pour in the Tomato Sauce and Red Wine. |
|
5
Done
|
Add the Sugar and Herbs, Blend Well. |
|
6
Done
|
Pour the Entire Mixture Into an Ungreased 3-Quart Casserole or Gratin Dish That Has a Cover, and Cover It (or If You're Ghetto Like Me, an 11 X 7 or 9 X 13 Dish Covered in Foil.). |
|
7
Done
|
Bake at 375f For About 60 Minutes or Until All the Veggies Are Tender. |
