Italian Vegetable Dishes Recipes - Bean and Vegetable Loaf (Fagioli e Verdura al Forno) Recipe

Ingredients     

• Oil for greasing     

• 40 g/3 tbsp unsalted (sweet) butter

• 1 onion, very finely chopped

• 175 g/6 oz carrots, finely grated

• 400 g/14 oz/1 large can cannellini beans, well drained

• 2 eggs

• 30 ml/2 tbsp double (heavy) cream

• 75 g/3 oz/1 1/2 cups breadcrumbs

• 45 ml/3 tbsp coriander (cilantro), chopped

• 15 ml/1 tbsp snipped fresh chives

• 15 ml/1 tbsp chopped fresh basil

• 15 ml/1 tbsp chopped fresh thyme

• 4 olives, stoned (pitted) and chopped

• Salt and freshly ground black pepper

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Method:

1. Oil a 900 g/2 lb loaf tin and line the base with greaseproof (waxed) paper. Oil the paper thoroughly.

2. Melt the butter in a frying pan (skillet) and cook the onion and carrots for 5 minutes until the onion is translucent. Set the pan aside.

3. Pour the beans into a bowl and mash with a fork. Beat in the eggs. Stir in the onion and carrots and add the remaining ingredients.

4. Blend well and season to taste. Spoon the mixture into the prepared loaf tin and level of the surface.

5. Cover with foil and bake in a preheated oven at 200°C/400°F/gas mark 6 for 1 hour 10 minutes until firm to the touch.

6. Remove from the oven and allow to cool before slicing.