Oven-baked vegetable stew with beans
Vegetable casserole with canned beans: a delicious and simple recipe, perfect for fasting days or for a healthy and nourishing meal. This combination of vegetables and beans is not only tasty but also very easy to prepare, with a total preparation time of about 35 minutes and offering 4 servings.
Ingredients:
- 100 grams of textured soy
- 500 ml of vegetable broth (preferably homemade)
- 4 stalks of leek
- 800 grams of canned beans
- 3 cloves of garlic
- Salt and pepper, to taste
- 1 tablespoon of olive oil
- 100 ml of white wine
- 2 slices of bread
- 1 teaspoon of chili powder
Preparation:
1. Start by boiling the textured soy in the vegetable broth. This will add a rich flavor and allow the soy to absorb the delicious aromas. Let it boil for about 10 minutes, then drain the soy and keep the broth for the next step.
2. While the soy is boiling, clean and slice the leek into thick rounds. This will add a sweet note and a delicate flavor to your casserole.
3. Finely chop 2 cloves of garlic, while keeping the third whole to flavor the baking dish.
4. In a frying pan, heat the olive oil over medium heat. Add the pieces of soy and fry them until they become slightly golden. This will enhance their flavors and texture. Remove the soy from the pan and set it aside.
5. In the same pan, add the leek and chopped garlic. Sauté for about 5 minutes, until the leek becomes soft and takes on a slightly golden color.
6. Pour in the white wine and the broth in which the soy was boiled, stirring to deglaze the pan. This step will add extra flavor. Let it boil for 3-5 minutes, then add the drained beans. Mix well and let it simmer on low heat for another 5 minutes. Season with salt, pepper, and chili powder to taste.
7. Meanwhile, peel the slices of bread and crumble the insides. This will add a crunchy texture to your casserole.
8. Grease a soufflé dish or a suitable baking tray with olive oil and rub the inside with the remaining clove of garlic to add a subtle aroma.
9. Place the leek and bean mixture in the dish, then add the pieces of soy and the crumbled bread on top, evenly distributed.
10. Bake in a preheated oven at 180 degrees Celsius for 10 minutes, or until everything is well incorporated and the bread on top becomes crispy.
Serving: The vegetable casserole with canned beans is served warm, alongside a fresh salad or with a spoonful of Greek yogurt for a creamy touch. If you are not fasting, you can add some slices of mozzarella cheese or grated cheese on top before baking for an even richer taste.
Possible variations: You can experiment with different vegetables, such as carrots, zucchini, or eggplant, to customize your casserole. You can also add spices like cumin or oregano for extra flavor.
This recipe for vegetable casserole with canned beans is not only simple but also versatile, offering you a healthy and filling meal. Prepare it with love and enjoy every bite!
Ingredients: 100 g of soybeans, 500 ml of vegetable broth, 4 leeks, 800 g of canned beans, 3 cloves of garlic, salt, pepper, 1 tablespoon of olive oil, 100 ml of wine, 2 slices of bread, chili powder
