• Nat'l Vegan Month - 3

    From Dave Drum@1:3634/12 to All on Sun Feb 18 16:14:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Aubergine & Borlotti Bean Casserole
    Categories: Beans, Vegetables, Mushrooms, Herbs, Vegan
    Yield: 5 Servings

    1 tb Oil
    2 md Onions; quartered
    1 cl Garlic; crushed
    250 g (8 oz) Chestnut mushrooms;
    - halved
    2 Aubergines; in lg chunks
    400 g (14 oz) tin borlotti beans
    75 g Brown sugar
    75 g Molasses
    1 ts Smoked paprika
    100 ml (3 1/2 fl oz) vegetable
    - stock
    2 tb Tomato ketchup
    1 tb Dijon mustard
    30 ml (1 1/4 fl oz)sherry vinegar
    1 tb Fresh parsley; chopped
    Flatbread; to serve

    Heat the oil in a heavy-based frying pan. Fry the onions
    and garlic on a medium heat for five minutes or until
    golden-brown and softened.

    Add the mushrooms & aubergines and cook for 10 minutes.

    Stir in the borlotti beans, muscovado sugar, * paprika,
    vegetable stock, molasses, * tomato ketchup, mustard,
    sherry vinegar and parsley and bring to the boil. Cover
    and simmer for 45 minutes.

    Serve with flatbreads.

    * When I made this dish the first time I found that
    the original call for brown sugar AND molasses resulted
    in a dish that was far too sweet for my taste. Pick one
    or the other. - UDD

    Serves 4 - 6

    RECIPE FROM: https://www.bbc.co.uk

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