Natalie's Spicy Red Kidney Bean Casserole

dinner, tomake, vegetarian


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


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.

This recipe was sent in by .



2021-11-16 Natalie: One of my favourite vegetarian recipes. I don’t like beans very much but I like them in this!