Spare Tin of Beans Casserole |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
I make this when we have heaps of veges left in our weekly organic box, or no meat and only a spare tin of beans in the cupboard. I normally use pinto, cannellini or red kidney beans, although any beans will do. If I have spare tomatoes in the fridge they normally get chopped up and added to this as well. Ingredients:
2 tablespoons olive oil |
3 medium onions, roughly chopped |
3 garlic cloves, thinly sliced |
2 small dried red chilies, chopped finely |
1 tablespoon paprika, smoked |
2 tablespoons dried herbs (sage, basil & thyme) |
1 large zucchini, roughly chopped |
1 large red pepper, cut into rough chunks |
200 g mushrooms, sliced thickly |
2 (400 g) cans tomatoes with juice, chopped |
2 tablespoons tomato paste |
1 (400 g) can beans, unsalted |
salt and black pepper |
Directions:
1. Heat the oven to 175 degrees Celsius.
2. Heat the olive oil in a pot on top of the stove (medium heat), and saute the onions and garlic until the onions are translucent. Take care not to let them burn.
3. Add the dried chillies, paprika & herbs, and stir to combine. Saute for 1 minute.
4. Add the zucchini and red pepper, and saute for 3 minutes.
5. Add the mushrooms and cook for a further 2 minutes.
6. Add the tins of tomatoes and tomato paste and stir to combine. Heat until bubbling/simmering gently.
7. Mash half of the beans and add them along with the whole beans to the mix. Stir to combine, and put into the oven.
8. Cook for 45-60 minutes, stirring every so often.
9. Season to taste with salt and pepper, and serve with rice or mashed potatoes, or just with crusty bread.
|
|