Bean-Vegetable Casserole With Pesto
|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)|
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.