Name: Spicy bean casserole
Cook time: 70 min
Total time: 70 min
Yield: 2
Ingredients: 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

Ingredients

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

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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