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🍽️ Baked casserole with broad beans, cheese, and vegetables

405 kcal · 30 min · 4 servings

Ingredients

• 250 g dried, white broad beans
• 1 bay leaf
• 2 sprigs sage
• 2 sprigs savory
• 1 red chili pepper
• salt
• 250 g fresh mushrooms
• 2 zucchini
• 1 red onion
• 1 clove garlic
• 300 g tomatoes
• 4 tbsp olive oil
• 80 g green, pitted olives
• 200 g feta
• 1 red chili pepper
• fat (for the dish)
• pepper (from the mill)

Instructions

1. 1. Place the dry beans in a large bowl.
2. 2. Cover the beans completely with cold water.
3. 3. Let the beans soak in the water overnight.
4. 4. Drain the soaking water the next day.
5. 5. Place the beans in a cooking pot.
6. 6. Fill the pot with fresh water until the beans are completely covered.
7. 7. Add a bay leaf, the desired herbs, and a chili pepper to the pot.
8. 8. Season the beans with salt.
9. 9. Bring the water to a boil.
10. 10. Reduce the heat to medium.
11. 11. Place the lid on the pot slightly ajar so it does not close completely.
12. 12. Cook the beans for 60 to 90 minutes.
13. 13. Clean the mushrooms thoroughly.
14. 14. Dry the mushrooms with a kitchen towel.
15. 15. Slice the mushrooms into thin pieces.
16. 16. Wash the zucchini under running water.
17. 17. Cut the zucchini in half lengthwise.
18. 18. Slice the zucchini halves into pieces.
19. 19. Peel the onion.
20. 20. Peel the garlic clove.
21. 21. Cut the onion into thin strips.
22. 22. Finely chop the garlic.
23. 23. Place the tomatoes briefly in boiling water.
24. 24. Shock the tomatoes immediately under cold water.
25. 25. Peel the tomatoes and remove the skin.
26. 26. Remove the seeds from the tomatoes.
27. 27. Cut the tomato flesh into small cubes.
28. 28. Heat two tablespoons of olive oil in a pan.
29. 29. Add the onion strips and chopped garlic to the hot pan.
30. 30. Sauté the vegetables until they are soft and translucent.
31. 31. Add the zucchini slices and mushroom slices to the pan.
32. 32. Fry the vegetables while stirring occasionally.
33. 33. Season the vegetables with salt and pepper.
34. 34. Let the olives drain in a sieve.
35. 35. Slice the olives into rings or pieces.
36. 36. Crumble the sheep's cheese into coarse pieces with your fingers.
37. 37. Wash the pepperoni under running water.
38. 38. Remove the seeds from the pepperoni.
39. 39. Finely chop the pepperoni.
40. 40. Turn on the oven.
41. 41. Set the temperature to 200 degrees Celsius.
42. 42. Select the top and bottom heat setting.
43. 43. Rinse the cooked beans under running water.
44. 44. Mix the beans in a bowl with the sautéed vegetables.
45. 45. Fold the tomato cubes into the bean mixture.
46. 46. Grease a baking dish with some oil or butter.
47. 47. Place the bean-vegetable mixture into the prepared dish.
48. 48. Mix the sheep's cheese with the olive pieces.
49. 49. Fold the finely chopped pepperoni into the cheese.
50. 50. Spread the cheese-olive mixture evenly over the vegetables.
51. 51. Season the surface with a little salt and pepper.
52. 52. Drizzle the remaining olive oil over the entire dish.
53. 53. Place the baking dish in the preheated oven.
54. 54. Bake the dish for 20 to 25 minutes.
55. 55. Remove the dish when the dish is baked golden brown.
56. 56. Serve the casserole hot.
57. 57. Serve with fresh ciabatta or flatbread.

Nutrition per serving

• kcal: 405
• Protein: 16 g · Fett/Fat: 33 g · Carbs: 10 g