Daily Recipe 10/23/03 : Vegetarian Pasta and Bean Casserole
New York City

Vegetarian Pasta and Bean Casserole recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Macaroni, Spinach, Rosemary, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/23/03 : Vegetarian Pasta and Bean Casserole
"Vegetarian Pasta and Bean Casserole"
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1 cup dried navy beans, soaked overnight and drained
8 oz. Penne, or other short pasta shapes
6 tablespoons olive oil
3 1/2 cups vegetable stock
2 large onions, sliced
2 cloves garlic, chopped
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
5 tablespoons red wine
2 tablespoons tomato paste
2 celery stalks, sliced
1 fennel bulb, sliced
4 oz. Mushrooms, sliced
8 oz. Tomatoes, sliced
1 teaspoon dark muscovado sugar
4 tablespoons dry white bread crumbs
Salt and pepper

Put the beans in a large pan, cover with water and bring to a boil. Boil the beans rapidly for 20 minutes, then drain. Cook the pasta for 3 minutes in a large pot of salted boiling water, adding 1 tablespoon of oil. Drain in a colander and set aside.  Put the beans in a large flameproof casserole, pour on the vegetable stock, and stir in the remaining olive oil, the onions, garlic, bay leaves, herbs, wine, and tomato paste. Bring to a boil, cover the casserole, and cook in a preheated oven 350 degrees for 2 hours.  Add the reserved pasta, the celery, fennel, mushrooms, and tomatoes, and season with salt and pepper. Stir in the sugar and sprinkle on the bread crumbs.  Cover the casserole and continue cooking for another hour.  Serve hot. Serves 6.
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