Workshops

White bean casserole with Turkish rice

Very old traditional Turkish meal, still very popular everywhere…Submitted by IBA student Ata Ergin as a part of Co-Ex Challenge.

Ingredients

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  • 400

    g

    white beans, cooked

  • 2

    celery sticks

  • 75

    g

    carrot

  • 75

    g

    onion

  • 1

    garlic clove

  • 200

    g

    chopped tomatoes

  • 1

    tbsp

    tomato paste

  • 2

    tbsp

    olive oil

  • 500

    ml

    vegetable stock

In a large and deep saucepan or casserole dish, over a medium heat add the olive oil. Add the onions and soften for a couple of minutes Add the carrots and celery and lightly fry until soft

Drain the water from the cooked beans and add to the saucepan, add the tomato paste, chopped tomatoes and vegetable stock, combine well. Bring to the boil and simmer for around 30 minutes with the lid only half way covering the top to allow the steam to escape 

Taste and season if necessary with salt and pepper .

Serve with Turkish rice and  chopped fresh parsley.