Maria’s Creamy Beany
by Aethnen - January 20th, 2009.Filed under: Recipes. Tagged as: casserole, recipe, vegan, vegetarian.
ABOUT: This recipe is not original with Gillian, but with her dear friend, Maria. I think Gillian altered it slightly, but it is vegetarian … and can be made into vegan if you replace the Worcester sauce and the cream cheese with appropriate vegan alternatives. Otherwise this recipe is delicious, and full of nutrients! It’s also excellent for any of those long winter months, and can also be served cold a bit like a salad, for the long summer days! So it’s pretty versatile. Hope you all enjoy.
INGREDIENTS and DIRECTIONS
2 onions [peeled, chopped roughly and steamfried in olive oil]
3 cloves garlic [peeled and chopped finely, steamfried with the onions]
1/2 lb mushrooms [chopped roughly and added]
15 oz tin tomatoes [chopped and added next]
black pepper
shake of salt
4 tblsp tomato ketchup [Worcester sauce and tomato paste can be added instead]
1 large or 2 small red peppers
Stir all above ingredients together and then bring to boil and simmer for 10-15 minutes.
4 oz dried kidney beans
7 oz dried butter beans
[Soak previous night and cook until soft enough to eat but not mushy OR use tinned for speed]
1 300g box of soft cream cheese
Add last three ingredients above as well as roughly chopped fresh tomatoes if using just before serving. Serve with jacket potatoes and/or fresh salad and crusty bread. Scrumptious!