Bean casserole

Ingredients:

400 g red beans, canned - 1 jar () and white - 2 cans (on)

100 g leek

225 g zucchini

tomato juice

150 g broth

ground red pepper

parsley

225 g wheat flour
some flour to choose? we'll show

1/2 h. l. soda

1/4 h. l. salt

dried herbs

50 g margarine

6 Art. l. natural yoghurt

Unfilled beans mixed with thinly sliced onions and zucchini, tomato juice, broth and 1 teaspoon of red pepper. Place in an ovenproof dish and bake in preheated oven for 20 minutes.

To prepare the dough, mix the flour with the salt, 2 teaspoons of the mixture of herbs and soda. Mash with margarine mixture until smooth crumbs. Add yogurt and mix gently. Pour onto a floured surface and knead lightly. Roll out the dough about 1 cm thick.

Notch cut out 12 circles of dough. Lay them on top of roasted vegetables and again put the dish in the oven. Bake 30 minutes, until the cakes are golden and firm on top.

Arrange the chopped parsley.