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Hot Beans and Vegetables with Garlic Toasts

Updated on November 21, 2012
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Topped with slices of crisp garlic bread, this is a filling and
warming dish. Meat-eaters could replace half the beans with
skinless, boneless chopped chicken or turkey. Serve with a large
mixed salad.

Serves 6-8

You will need:

1 medium onion
2 garlic cloves
1 red chilli
Thumb-length piece of root ginger
Small bunch of parsley
2 medium carrots
400g can flageolet beans
400g can cannelllni beans
1 tbsp vegetable bouillon powder
1/2 tsp cayenne pepper
4 tbsp mango chutney
Freshly milled salt and black pepper
1 tbsp olive oil
6-8 slices French bread stick
2 tbsp grated Parmesan cheese


1) Preheat the oven to 190'C, Fan 175'C, Gas 5.

2) Roughly chop the onion and crush the garlic. Cut the chilli
in half, remove and discard the seeds and stalk and slice
thinly. Grate the ginger and chop the parsley. Thinly slice
the carrots. Drain the beans.

3) Put the onion and half the garlic into a medium ovenproof
dish. Add the carrots, drained beans, chilli, ginger and
parsley. Stir in the bouillon, cayenne, mango chutney and
some seasoning.

4) Cover, put into the hot oven and cook for 1 hour.

5) Meanwhile, mix the oil wnh the remaining garlic and brush
over the bread slices. Sprinkle the cheese over.

6) Remove the cover and increase the oven heat to 200'C,
Fan 185'C, Gas 6. Arrange the bread slices on top of the
bean mixture and continue cooking, uncovered, for a
further 15 minutes until the bread slices are crisp and



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