Spicy Red Kidney Bean Casserole

clock 20 minutes + 1 hour bowl Serves 4


  • 2 Tsp butter
  • 1 red onion, thinly sliced
  • 1 carrot, coarsely chopped
  • 1 red capsicum, finely chopped
  • 1 garlic, crushed
  • 1 red chilli, finely chopped
  • 1 Tsp ground cumin
  • ¹/₂ Tsp ground cinnamon
  • ¹/₂ Tsp ground nutmeg
  • 400g can red kidney beans, drained and rinsed
  • 400g can chickpeas, drained and rinsed
  • 400g can diced tomatoes
  • ¹/₂ cup vegetable stock
  • 2 Tsp tomato paste
  • ¹/₂ cup canned corn kernels, drained
  • 2 tsp finely chopped parsley
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How to Chop an Onion


  • 1. Heat butter in a large saucepan over a medium heat. Cook onion, carrot, capsicum, garlic and chilli until onion is soft.

  • 2. Add spices and stir. Cook for 1 minute.

  • 3. Mix in the beans, chickpeas, tomatoes, stock and paste. Bring to a boil, then reduce heat and simmer, covered, for about 45 minutes, stirring occasionally, or until beans and chickpeas are tender.

  • 4. Add in the corn and stir. Simmer for a further 5 minutes.

  • 5. Serve garnished with parsley.

  • Tip: This recipe is great to freeze. You can also freeze any leftover tomato paste in an ice-cube tray to use for another dish.

By Food to Love

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