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Butter Bean Casserole

ingredients

serves 4
350 g (12 oz) dried butter beans, soaked 8 - 12 hours
8 oz (225 g) swede (rutabagas), peeled and chopped
8 oz (225 g) parsnips, peeled and roughly chopped
2/3 cup (150 ml) 1/4 pt dry cider
1 tsp (5 ml) dried oregano
400 g (14 oz) can tomatoes
2 tbsp (30 ml) tomato puree (paste)
4 oz (100 g) courgette (zucchini)s, sliced
4 oz (100 g) french bean (green bean)s, cut into 2.5 cm (1 inch) lengths
salt and pepper, to taste
4 oz (100 g) fresh wholemeal breadcrumbs
2 tbsp (30 ml) chopped fresh rosemary or 1 tbsp (15 ml) dried rosemary sprig, to garnish

method

1. Drain the butter beans, place in a saucepan of boiling water and cook for 10 - 15 minutes.

2. Drain again and rinse under cold running water.

3. Place in a large casserole, with 450 ml (3/4 pint) water, the swede, parsnips, cider, oregano, tomatoes with their juice and tomato puree.

4. Cover and cook at 190°C (375°F) mark 5 for 45 minutes.

5. Stir in the courgettes, French beans and seasoning and cook for a further 15 minutes.

6. Sprinkle with the breadcrumbs and rosemary and continue cooking uncovered for a further 30 minutes.

7. Serve immediately, garnished with rosemary sprig.

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