Follow us on:

Bean stew with bread crust

By admin
03 October 2013

Serves 8

A very economical stew that is quick to make and tastes great.

500 ml (2 cups) dry sugar beans, soaked overnight

30 ml (2 tablespoons) oil

2 onions, chopped

3 carrots, sliced

6 mushrooms, quartered

30 ml (2 tablespoons) flour

250 ml (1 cup) water

30 ml (2 tablespoons) tomato paste

5 ml (1 teaspoon) mixed dried herbs

salt and black pepper to taste

10 slices French bread

2 garlic cloves, crushed

125 ml (1/2 cup) grated cheddar cheese 5 ml (1 teaspoon) mixed dried herbs, extra   Method

Preheat the oven to 200°C and butter an ovenproof dish. Heat the oil in a saucepan and fry the onion and carrots until soft. Add the mushrooms and fry until cooked. Add the flour, and stir to mix. Cook for a few seconds, and then add the water, tomato paste, dried herbs, beans and seasoning. Bring to the boil and simmer for five minutes. Meanwhile, spread the French bread slices with garlic butter, and sprinkle with grated cheese and chopped parsley on one side. Spoon the bean stew into the prepared dish, and top with the bread slices (cheese side upwards). Bake for 10–15 minutes or until the cheese is melted and the bread is crisp. Serve with a salad.