BACON AND CELERY CASSEROLE WITH MUNG BEANS 煙肉西芹綠豆煲

BACON AND CELERY CASSEROLE WITH MUNG BEANS

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 smoked
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 Source : www.foodsmatter.com

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.

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