Hey Good Lookin'...

Here's what we had for dinner last night. It was quick, easy and very tasty. Síofra commented it was "a really good dinner, Mommy." Paddy ate his portion all up like a savage...now that he eats mostly what we do life is easier.

So, if you try this recipe, let me know how it turns out!

Cannellini Bean Casserole

what you need:

1 red onion, diced
2 cloves garlic
1/2 a small aubergine, diced (that's eggplant to you North American readers)
1 carrot, diced
1 small courgette, diced (zucchini, Americanos)
1 red pepper, chopped
1 can cannellini beans
1 can chopped tomatoes
1/2 tsp rosemary
1 Tbsp flour
olive oil
black pepper

what to do:

Saute the onion in the oil until soft. Then add the aubergine and garlic, saute for 3 minutes or so.

Add carrot, tomatoes and rosemary, plus about 1 inch of water. Bring to a boil, lower heat, cover and cook for 5 minutes or so.

Add the courgette and red pepper, replace lid and cook for another 10 minutes.

Finally, stir in the beans and and another 1/2 inch of water. Stir in the flour until the casserole thickens.

Add a bit of salt and black pepper.

Sin é! (That's it!) We had it with quinoa and sliced cucumber.