Bean and Vegetable Pot - Pyrex® Webshop UK

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03 March 2020

4-6 people

45 minutes

Ingredients

1 tbsp olive oil
1 large onion, chopped
2 large courgettes, sliced
150g button mushrooms, halved
2 red peppers, sliced thinly
400g can chopped tomatoes
2 tbsp tomato puree
60ml red wine
400g can cannellini beans, drained and rinsed
400g can red kidney beans, drained and rinsed
1 tsp dried mixed herbs
Salt and pepper to taste

Topping

100 ml natural yogurt
1 medium egg
Black pepper and salt to taste

Preparation

Preheat the oven to 180.C.
Heat the oil in a large pan, fry the onion for 2-3 minutes until lightly browned, add the courgettes, mushrooms and peppers and cook for 5 minutes.
Add the tomatoes, puree, wine, beans and herbs. Bring to the boil, season to taste and pour into the Pyrex roaster. Cover with foil and cook in the preheated oven for 25-30 minutes. Test the vegetables to see that they are cooked and remove the foil.
Beat the yogurt with the egg and seasonings, pour over the top and place under a preheated grill until the topping is lightly browned and set.

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