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Mixed Bean Casserole Veg HT MC 110min Serves 4 Hot Vegetarian Vegan Pulses Vegetables Main Course Healthy Eating Dairy Free Eggless
Ingredients 100g/4oz Haricot Beans, soaked overnight100g/4oz Borlotti or Brown Beans, soaked overnight100g/4oz Black-eyed Beans, soaked overnight 1 Green Pepper, (sweet Pepper) deseeded and chopped 2 rbsp Vegetable Oil 1 Large Onion, chopped 2 Garlic Cloves, crushed 1 small head of Celery, chopped 2 x 400g/14oz tins Tomatoes 450ml/15 fl.oz. Water 1 teasp Yeast Extract (such as Marmite) 3 teasp Dried Oregano Salt and Black Pepper
Instructions
1. Drain the soaked haricot, brown and black-eyed beans and rinse under cold running water. Place all the beans in a large saucepan, cover with fresh cold water, bring to the boil and boil rapidly for 15 minutes. This is essential to remove any toxins from the skins.
2. Drain the beans, cover with fresh cold water, bring to the boil again, cover and simmer for 30 minutes.
3. Meanwhile, heat the oil in a large saucepan, add the onion, celery, green capsicum and garlic and fry gently for 10 minutes. Add the tomatoes and water, stir in the yeast extract, oregano, salt and pepper and bring to the boil.
4. Drain the beans and add to the pan of vegetables. Stir well, reduce the heat, cover and cook for 1 hour or until the beans are soft.
5. If necessary, adjust seasoning. Serve hot.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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