Dinner ideas

Spicy bean casserole

spicy bean casserole
1H 10M



1.Cover beans and chickpeas with water in medium bowl. Stand overnight; drain.
2.Heat butter in large saucepan; cook onion, carrot, capsicum, garlic and chilli until onion is soft.
3.Stir in spices; cook further 1 minute. Stir in beans and chickpeas, undrained crushed tomatoes, stock and paste. Bring to a boil; reduce heat. Simmer, covered, about 45 minutes, stirring occasionally, or until beans and chickpeas are tender.
4.Stir in corn; simmer further 5 minutes. Just before serving sprinkle with parsley.

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