Savoury, nourishing and satisfying casserole, slow-cooked in the oven.
I didn’t think to take photos of this yummy thing in the making. So you just get the one photo and the recipe. I have updated this post with some photos, after making this lovely casserole again. Made a few changes second time around, like leaving out the mushrooms (didn’t have any on hand), using borlotti beans instead of cannelini, and using Tuscan red onions just because I had some.
But oh boy, is it a cracker. YUMMO.
200g dried white beans, soaked overnight in water, then drained
100g yellow split peas, soaked overnight in water, then drained
6 baby (pickling) onions, skinned and halved
3 tbsp olive oil
12 or so button mushrooms (I love swiss browns)
3 cloves of garlic, peeled
Herbs of your choosing, but include thyme
1 litre vegetable stock (enough to cover everything in the pot before going into the oven)
In a heavy oven proof pot that has a lid, sauté the onion halves and garlic cloves in the olive oil until just golden. I use my Le Creuset casserole.
Add everything else and put into an oven set to 150 Celsius.
Slow cook for 4 to 6 hours, testing every hour or so to make sure there is enough liquid as the beans and split peas absorb it.
Eat, enjoy greatly.