Name: Soya bean casserole
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 stalks celery (300g), trimmed, chopped coarsely; 1 brown onion (150g), chopped coarsely; 1 carrot (120g), chopped coarsely; 2 clove garlic, crushed; 2 tablespoon tomato paste; 400 gram canned crushed tomatoes; 1/2 cup (125ml) vegetable stock; 1/2 cup (125ml) water; 4 fresh thyme sprigs; 800 gram canned soya beans, rinsed, drained; 1/3 cup (25g) finely grated parmesan cheese; 2 teaspoon fresh thyme leaves

Ingredients

1 tablespoon olive oil

2 stalks celery (300g), trimmed, chopped coarsely

1 brown onion (150g), chopped coarsely

1 carrot (120g), chopped coarsely

2 clove garlic, crushed

2 tablespoon tomato paste

400 gram canned crushed tomatoes

1/2 cup (125ml) vegetable stock

1/2 cup (125ml) water

4 fresh thyme sprigs

800 gram canned soya beans, rinsed, drained

1/3 cup (25g) finely grated parmesan cheese

2 teaspoon fresh thyme leaves

Method

1.Heat oil in large saucepan; cook celery, onion, carrot and garlic, stirring, until onion softens. Add paste; cook, stirring, 1 minute.

2.Add undrained tomatoes, stock, the water and thyme sprigs; bring to the boil. Reduce heat, simmer, covered, 35 minutes.

3.Add beans; simmer, covered, 10 minutes. Serve casserole sprinkled with cheese and thyme leaves.

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