Cook UK

 

Custom Search
   
This site uses cookies. Learn more

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
Dauphinoise Potatoes Recipe
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 Thick Bean and Vegetable Broth


Click picture to enlarge
A warming vegetable broth which becomes a main meal when served with chunky bread. The arborio rice thickens the broth and the limes give this dish a tangy background taste.

KEY POINTS

 Preparation Time:  15 mins  Cooking Time:   1hr 10 mins
 How Difficult  Easy  Freeze?  Yes
 Servings

4 Portions


INGREDIENTS

The ingredients below will make four large portions of Thick Bean and Vegetable Broth.

INGREDIENTS

Ingredients Metric Imperial
1 Can flageolet beans 400 grams 14 ozs
Fresh thyme 3 sprigs 3 sprigs
Bay leaf 1 1
Baking potatoes 275 grams 10 ozs
Parsnips 3 3
Large carrots 2 2
French beans 100 grams 4 ozs
Onion 1 1
Olive oil 3 tablespoons 3 tablespoons
Tomatoes 225 grams 8 ozs
Arborio rice 75 grams 3 ozs
Water 1 litre 1 pints
Fresh coriander 3 tablespoons 3 tablespoons
Fresh lime 2 tablespoons 2 tablespoons
Salt and pepper to taste    

Special Cooking Equipment

Large saucepan

Drain the flageolet beans and rinse well under cold water. Put in the saucepan with the water, thyme and bay leaf.  Bring to the boil reduce heat and simmer for 30 minutes.

 
Peel the potatoes, parsnips and carrots.  Cut half the carrots and potatoes  into small dice and the rest in medium dice. Slice the parsnips, trim the French beans and cut into 1 cm/ inch pieces, chop the onion.   

  
Heat the oil and add the onions, cook slowly for 5 minutes or until slightly soft. Stir in the potatoes, parsnips, carrots and French beans.  Cook slowly or 10 minutes stirring occasionally. 

  
Plunge the tomatoes into boiling water for about 1 minute. Drain, peel, remove the seeds and chop.  


  
Add the tomatoes and rice to the vegetables and cook for a further 5 minutes.

  
Pour on the beans along with the cooking liquid and herbs, season, bring to the boil, cover then reduce the heat and simmer for 20 minutes until all the vegetables are cooked through..


  
Chop 3 tablespoons of fresh coriander and  stir in along with the lime juice and serve,

MORE VEGETARIAN RECIPES

Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.