Casserole

I have always thought this was an odd name for a recipe.  I have been doing some research into its origins,  the recipe it seems is named after the dish that is used, there is not a consensus about how the dish came to be so called.  Some believe it is from the Latin others from a language called Mozarab spoken in Spain in the 12th century.  Whatever the route it is a recipe of many ingredients that are all cooked together in one dish, in an oven or over an open fire.  They need a bit of preparation but once in the oven are left to cook a useful recipe to go and do something else!  I found a recipe for one such casserole in a lovely book that I was given for Christmas what I actually cooked bore little resemblance to the original, I changed many of the ingredients to accommodate my food intolerances.

Bean and Wheat Casserole

360g mixed beans,  I used 120g each of haricot beans, red lentils and puy lentils.
1 large onion
1 large potato
3 carrots
1 large clove garlic
1 bay leaf
1 tsp mixed herbs
150g bulgar wheat
1 litre vegetable stock

Topping:
Breadcrumbs
Butter

Soak, drain, rinse and cook any beans that you are using that need to be pre cooked.
Preheat oven to 190°C.
Chop the onion and potato into small pieces , slice the carrot and crush the garlic.
Fry the onion in a large pan in 3tbs oil until clear, add the rest of the vegetables and the bay leaf and cook for about 15 minutes.
Remove from the heat and stir in the remaining ingredients.
Place the contents in a greased dish that has a lid and put in the oven with the lid on, cook for twenty minutes.
Remove from oven and sprinkle to cover with breadcrumbs, dot with butter and return to oven for a further 10 minutes.

This made a big meal, it would be sufficient to feed six to eight I would estimate!