Last Updated on October 22, 2020 by Nazmin Sorker
Beans in The Tomato Sauce Recipe
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- 1 X 400g/14 oz can cannellini beans
- 1 X 400g/14 oz can boriotti beans
- 2 tbsp olive oil
- 1 stick celery
- 2 garlic cloves, chopped
- 175g/6 oz baby onions halved
- 450g/1 lb tomatoes
- 75g/2 ¾ oz rocket ( arugula)
- Drain both cans of beans and reserve 6 tbsp of the liquid.
- Heat the oil in a large pan. Add the celery, garlic, and onions and sauce for 5 minutes or until the onions are golden.
- Cut a cross in the base of each tomato and plunge them into a bowl of boiling water for 30 seconds until the skins split.
- Remove them with a perforated spoon and leave until cool enough to handle. Peel off the skin and chop the flesh.
- Add the tomato flesh and the reserved bean liquid to the pan and cook for 5 minutes.
- Add the beans to the pan and cook for a further 3-4 minutes or until the beans are hot.
- Stir in the rocket (arugula) and allow it to wilt slightly before serving.
- Another way to peel tomatoes is once you have cut a cross in the base, push it on to a fork and hold it over a gas flame, turning it slowly so that the skin heats evenly all over.
- The skin will start to bubble and split, and should then slide off easily.
For a spicier tasting dish, add 1-2 teaspoons of hot pepper sauce with the beans in step 4.
Cheese Casserole Bread
- Begin 4 ½ hours ahead
- 1 loaf
- 3666 cals
- Good source of calcium, iron, vitamin A, thiamine, riboflavin, niacin
- 2 tablespoons sugar and salt
- 2 packages active dry yeast
- about 5 cups all-purpose flour
- 2 ¼ cups milk
- ¼ pound sharp
- Cheddar cheese, shredded (1 cup)
- 1 tablespoon butter or margarine, melted
- In a large bowl, combine sugar, salt, yeast, and 2 cups flour. In 2-quart saucepan over low heat, heat milk, and cheese until very warm (120′ to130’F.). (Cheese does not need to melt).
- With mixer at low speed, beat the liquid mixture into dry ingredients until just blended. At medium speed, beat 2 minutes, occasionally scraping bowl with a rubber spatula. Beat in 1 cup flour to make a thick batter; beat 2 minutes more, scraping bowl often. Stir in enough additional flour (about 2 cups) to make a stiff dough that leaves the side of the bowl.
- Cover bowl with the towel; let rise in a warm place until doubled, about 45 minutes.
- Stir down dough; turn into greased 2-quart round, straight-sided, shallow casserole. Cover; let rise in a warm place until doubled, about minutes.
- Preheat oven to 375’F. Brush loaf with melted butter. Bake 30 to 35 minutes until golden and the loaf sounds hollow when tapped. Cool on wire rack.