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| Recipes |
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| BACON AND CELERY CASSEROLE WITH MUNG BEANS |
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BACON AND CELERY CASSEROLE WITH MUNG BEANS
Wheat, gluten, corn, soya, onion, dairy, egg & nut free
A great casserole. If you want to make it vegetarian, substitute 200g smoke
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200g mung beans, soaked for 3-4 hours
3 tbsp olive oil
1 head celery, sliced fairly thickly
2 green peppers, de-seeded and sliced
3 heaped tsp mixed herbs
200g smoked back bacon, cut in large dice |
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| Source : www.foodsmatter.com |
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1 litre gluten and wheat-free vegetable stock 400g tin butter beans sea salt and freshly ground black pepper
1 large handful of fresh flat (if possible) parsley
Drain and rinse the soaked mung beans.
In a flame-proof casserole dish heat the oil and add the
celery, green peppers, herbs and bacon.
Fry briskly, but do not burn, for 8–10 minutes or until the
celery is starting to soften.
Add the mung beans and the stock, bring to the boil and
simmer for 20–30 minutes or until the mung beans are soft
to the bite.
Add the butter beans and season to taste.
Roughly chop the parsley and add just before you serve the dish so that it remains virtually uncooked |
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SERVES 6 – PER PORTION
275cals – 18g protein
12g total fat – 3g sat / 6g mono / 1.6g poly
26g carbohydrate of which 4g sugar
8g fibre – 847mg sodium / 2.1g salt
51mg calcium
GOOD SOURCE OF: Vitamin B1, B6 & B12 |
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