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Bean-Vegetable Casserole With Pesto

Fresh.n.Natural's picture
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
  Diced onions 120 Milliliter (1/2 Cup)
  Carrots 120 Milliliter, diced (1/2 Cup)
  Chopped garlic 15 Milliliter (1 Tablespoon)
  Diced celery 120 Milliliter (1/2 Cup)
  Olive oil 15 Milliliter (1 Tablespoon)
  Canned low sodium beans/900 gram pinto, kidney, black, garbanzos / great northern, drained 30 Ounce (Two 15 Ounce / 900 Grams Cans)
  Quartered tomatoes 240 Milliliter (1 Cup)
  Diced squash 1 Cup (16 tbs) (Yellow/Green)
  Red bell pepper 1 Large
  Garlic 8 Milliliter, chopped (1/2 Tablespoons)
  Italian parsley 60 Milliliter (1/4 Cup)
  Rosemary 30 Milliliter (2 Tablespoon)
  Olive oil 30 Milliliter (2 Tablespoon)
  Walnuts 60 Milliliter (1/4 Cup)
  Grated parmesan cheese 60 Milliliter (1/4 Cup)
  Cooked rice 480 Milliliter (2 Cups)
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.

Recipe Summary

Method: 
Blending
Ingredient: 
Vegetable

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