• Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Veggie Runners

Running, Fuelled Right

  • Home
  • Recent Posts
  • Recipes
    • Vegan
    • Mains
    • Sides
    • Breakfast
    • Soup
    • Smoothies
    • Treats
    • Workout
  • Running
    • Running
    • Triathlon
    • Race Reports
    • Free Running Mixes
  • Parenting
    • Pregnancy
    • Pregnancy Running
    • Baby
    • Postnatal Running
    • Parenting
  • Art Runs
  • About Us
    • About Us
    • Privacy Policy
  • Contact

Pistachio and Pinto Bean Casserole

November 9, 2012 By Jayne Rodgers 4 Comments

Recently, we did a Listen To Your Body post on eating – you know, recognising your cravings and trying to understand why you’re getting them. If you’re in the northern hemisphere, it’s probably starting to feel pretty wintry for you. That means your body’s telling you to stay indoors and pile on a few pounds, right? Wrong!!

OK, so it’s not all salads and sunshine but you can still eat healthily when the weather turns. Indeed, this recipe is an excellent cook and run option – chuck it in the oven, put your beanie hat and running gloves on and go out and get a few miles in while it’s cooking. Note: you probably ought to put the rest of your running gear on too.

This one has all the Ps. The pinto beans and pistachios add up to a healthy dose of protein, great for keeping those muscles in a good state of repair if you’re training through the winter months. P-p-p-perfect, eh?

Pistachio and Pinto Bean Casserole

Serves 4

Ingredients
1 leek, sliced
2 carrots, sliced finely
175g cooked pinto beans (one small tin)
50g pistachio
500g tomato passata
2 sprigs fresh rosemary, chopped finely
1 courgette, sliced
1 vegetable stock cube
100ml red wine (optional)
1 tablespoon olive oil
Salt and black pepper to taste

Method
1 Preheat oven to 180C / 170 Fan / Gas 4 / 350F.

2  Gently saute the leek and carrots in the oil for 10 minutes, until the leek starts to become transparent..

3 Crumble in the vegetable stock cube and stir.

4 Place the rest of the ingredients in an ovenproof casserole. Add the leek and carrots and stir well. Cover with a lid or foil and cook for about 2 hours (check after 1 hour 45 minutes. It should be a deep rich red colour and the carrots should still have just a little bit of ‘bite’ to them).

Serve with grated cheese (we used hard goat’s cheese) and, if you need more carbs, some rice or crusty bread.

Related posts:

Carrotes Râpées
Turmeric and Citrus Spiced Almonds
Swede Pakoras - Eat Seasonably

Filed Under: Mains, Recipes Tagged With: beans, Mains, pistachios, Vegan, Vegetarian

« Book review: Chi Running
Roasted Shallot, Quinoa and Sun-dried Tomato Salad »

Comments

  1. Kiersten @ Oh My Veggies says

    November 9, 2012 at 11:59 pm

    This is absolutely perfect for fall! The days have been getting chilly here and I’m always craving stews and soups and casseroles. Maybe a little chocolate too. 🙂

    Reply
    • Janey says

      November 10, 2012 at 4:29 pm

      If you haven’t tried it already, our Chocolate and Stout Cake does a great job of filling a wintry gap 😉 – http://wp.me/p2qgrn-lG

      Reply
  2. Rachel (Two Healthy Plates) says

    November 16, 2012 at 1:24 am

    Oooh this sounds really unique but totally up my alley – yum!

    Reply
    • Janey says

      November 16, 2012 at 8:02 pm

      Enjoy! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Search the Site

photo of Jayne and Bibi
Meet Bibi & Jayne
Award-winning food and fitness blog. One of The Guardian's Top 10 Vegetarian Blogs. Jayne and Bibi Rodgers - vegetarian runners, plant based fitness, mother-daughter, marathon running, veggie-cooking chatterboxes. Find out more

decorative image divider
sweaty betty
Never miss a post - Sign up to our mailing list
* indicates required

See our privacy policy to understand how we process your personal data

CONTACT US

We love to hear from you. How to get in touch with us.

  veggie_runners
  @VeggieRunnersUK
  VeggieRunnersUK
  veggierunnersuk

Categories

Popular this month

  • Recipes
  • Recent Posts
  • Vegan Savoury Crumble
  • Vegan Cherry Chocolate Tiffin
  • About Us

VR icon
Copyright © 2023 · VEGGIE RUNNERS · Log in