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2 tbsp canola oil
2 medium carrots, peeled and diced
2 stalks celery, finely chopped
2 garlic cloves, minced
1 onion, finely chopped
1 green pepper, finely chopped
1 can (28 oz. / 798 mL) diced tomatoes
1 can (5 1/2 oz. / 156 mL) tomato paste plus one can water
1 tsp each: dried basil, oregano and granulated sugar
pinch hot pepper flakes
1/2 tsp salt
1/4 cup Parmesan cheese, divided
4 cups white pea beans, cooked
1 cup Mozzarella cheese, shredded
1 cup fine dry breadcrumbs
1/4 cup fresh parsley, chopped
2 tbsp butter or margarine, melted

1. In a large pot or Dutch oven, heat oil. Add carrots, celery, garlic, onion and green pepper; sauté 6 to 8 minutes or until the vegetables are tender. Add tomatoes, tomato paste, water, basil, oregano, sugar, hot pepper flakes, salt and 2 tbsp (30 mL) of Parmesan cheese. Bring the mixture to a boil, reduce heat and simmer approximately 20 to 25 minutes or until thickened. Stir in the white pea beans and cook 15 minutes longer.
2. Transfer the mixture to a lightly greased 9 x 13-inch (3-L) baking dish. Sprinkle the top of the bean mixture with Mozzarella. In a small bowl, combine breadcrumbs, parsley, butter or margarine and remaining Parmesan cheese. Sprinkle breadcrumb mixture evenly over the casserole. Bake in a 375oF (190oC) oven for 20 to 30 minutes or until bubbling.

Serves 6 to 8

Nutritional information available from Agriculture and Agri-Food Canada.

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