French Flageolet Bean Casserole
1 tablespoon olive oil
3 medium courgettes cut into chunks
150 ml dry white wine
2 x 300g tubs of fresh tomato pasta sauce
150g pitted black olives
2 x 400g cans of flageolet beans, drained and rinsed
2 tablespoon chopped fresh rosemary
50g margarine (check ingredients for dairy)
2 garlic cloves, crushed
2 tablespoon chopped flat leaf parsley
1 medium baguette, thickly sliced
Heat oil in a large frying pan, add the courgettes and fry over a medium-high heat for 10 minutes until softened and lightly charred. Add the vegan wine, boil rapidly for 2 minutes until reduced by half. Add the tomato sauce, olives, beans and rosemary. Bring to the boil and simmer for 2 minutes. Season to taste.
Preheat the grill to high. Combine the margarine, garlic & parsley. Thickly spread the garlic mixture on the vegan bread slices. Arrange the slices, garlic mixture side up, on the casserole, and grill for 10-15 minutes until golden.