Spicy bean casserole

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Prep time:

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Serves: 4

By ledodgyfireworksingedmyeyebrow

0

Ingredients

  • 2 medium onion, chopped

  • 2 vegetable stock cube, (I only use about 1.5 though)

  • 3 tbsp tomato puree

  • 1 tsp brown sugar

  • 2 tbsp vegetable oil

  • 2 tbsp white wine vinegar

  • 1/2 pints water

  • 1 tsp cumin

  • 2 medium carrots, grated

  • 2 eating apple, peeled and grated

  • 1 tsp oregano

  • 1 tbsp dried mustard , (I use 1 tsp of dijon)

  • 450g red kidney beans, cooked

Method

  1. Heat oil in a non-stick pan, add stock cubes, onions, apples and carrots. Saute for 5 minutes whilst stirring continuously.
  2. Mix tomato pure with the water and add together with all the other ingredients apart from the beans.
  3. Stir well and cover and simmer for 2 minutes.
  4. Add the beans and tip mixture into oven-proof casserole dish.
  5. Cover and cook on 180C/Gas Mark 4 for 35-40 minutes add more water after 20 minutes if necessary.

Handy Hint

Its nice with sour cream on top but if you're watching calories use total 0% greek yoghurt.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Main Course

  • Autumn

  • Winter

  • Low fat

  • Kids can help

  • carrot

  • pulses

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