Spiced Bean and Juniper Casserole

Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing ©2007.

INGREDIENTS
2 tablespoons olive oil
1 red onion, chopped
1 garlic clove, crushed
1 potato, cut into chunks
1 carrot, sliced
1 stick celery, sliced
1 teaspoon ground cumin and coriander
Salt and cayenne pepper to taste
2 cups dried lima beans, cooked, or canned and drained
3 tomatoes, chopped
1 spring each of thyme and rosemary
1 1/4 cups vegetable stock, heated
4 juniper berries, lightly crushed
1 tablespoon parsley, finely chopped

PREPARATION
1. Heat the oil in a Dutch oven and gently saute the onion, garlic, potato, carrot, and celery for 5 minutes. Add the cumin and coriander, and season.

2. Saute for a couple more minutes, then add the beans, followed by the tomatoes, thyme, and rosemary. Saute for a further 2 minutes, then add the stock and the juniper berries.

3. Bring to a boil, cover and gently simmer until the vegetables are cooked. Garnish with parsley, and serve with rice or thick slices of whole wheat bread and cheese or soy cheese.

NUTRITIONAL INFORMATION
Calories: 423

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