Spicy Red Kidney Bean Casserole

Name: Spicy Red Kidney Bean Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 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

20 minutes + 1 hour

Serves 4

Spicy Bean Casserole Vegetarian Winter Winter 2017 Mothers Day

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Ingredients

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

Method

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.