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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 



100g/4oz Haricot Beans, soaked  overnight

100g/4oz Borlotti or Brown Beans, soaked overnight

100g/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




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.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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