Soy Bean Vegetable Casserole
|Onion||1 Medium, chopped|
|Celery||1 Cup (16 tbs), diced|
|Carrots||2 Cup (32 tbs), sliced|
|Cayenne pepper||1⁄8 Teaspoon|
|Chopped parsley||2 Teaspoon (Fresh)|
|Tomato puree||2 Cup (32 tbs)|
|Bean liquid/Water||2 Cup (32 tbs)|
|Cooked soybeans||3 Cup (48 tbs)|
Preheat oven to 350°F.
In large skillet, saute onion, celery and carrots in oil until tender but not brown (about 10 minutes).
Add seasonings and herbs to sauteed vegetables; slowly stir in the tomato puree and bean liquid or water.
Simmer mixture for about 5 minutes.
Stir in cooked soybeans and simmer about 10 minutes longer.
Turn mixture into a two quart casserole and bake in a preheated oven for one hour or until beans are tender.
Remove from oven and serve immediately.