Recipe

Spicy bean casserole

  • 1 hr 10 mins cooking
  • Serves 2
  • Print
    Print

Ingredients

Spicy bean casserole
  • 1/2 cup (100g) dried red kidney beans
  • 1/2 cup (100g) dried chickpeas
  • 2 teaspoon butter
  • 1 red onion (170g), sliced thinly
  • 1 carrot (120g), chopped coarsely
  • 1 red capsicum (150g), chopped finely
  • 1 clove garlic, crushed
  • 1 red thai chilli, chopped finely
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 410 gram can tomatoes
  • 1/2 cup (125ml) vegetable stock
  • 2 teaspoon tomato paste
  • 1/2 cup (100g) canned corn kernels, drained
  • 2 teaspoon finely chopped fresh parsley

Method

Spicy bean casserole
  • 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.

More From Women's Weekly Food