Natalie's Spicy Red Kidney Bean Casserole
dinner, tomake, vegetarian
Ingredients
2 Tsp Butter
1 Red onion, thinly sliced
1 Carrot, coarsely chopped
1 Red capsicum, finely chopped
1 clove Garlic, crushed
1 Red chilli, finely chopped
1 tsp Ground cumin
¹/₂ tsp Ground cinnamon
¹/₂ tsp Ground nutmeg
400g Can red kidney beans, drained and rinsed
400g Can chickpeas, drained and rinsed
400 g Can diced tomatoes -
¹/₂ cup Vegetable stock
2 tsp Tomato paste
1/2 cup Canned corn kernels, drained
2 tsp Finely chopped parsley
Directions
Heat butter in a large saucepan over a medium heat. Cook onion, carrot, capsicum, garlic and chilli until onion is soft.
Add spices and stir. Cook for 1 minute.
Mix in the beans, chickpeas, tomatoes, stock and paste. Bring to a boil, then reduce heat and simmer, covered, for about 45 minutes, stirring occasionally, or until beans and chickpeas are tender.
Add in the corn and stir. Simmer for a further 5 minutes.
Serve garnished with parsley.
Tip: This recipe is great to freeze. You can also freeze any leftover tomato paste in an ice-cube tray to use for another dish.
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Notes
2021-11-16 Natalie: One of my favourite vegetarian recipes. I don’t like beans very much but I like them in this!