Spicy Bean Casserole

spicy bean casserole

spicy bean casserole

Spicy Bean Casserole. Serves 4.

  • 400g dry mixed beans. In this case we have used berlotti and kidney beans which have been soaked overnight, boiled vigorously for 10 minutes and simmered for 90.
  • 2 large onions sliced.
  • 2 tins chopped tomatoes.
  • 2 garlic cloves finely chopped.
  • 1, 2 or 3 chilli peppers depending how spicy you like it, finely chopped.
  • 1 tablespoon of Balsamic vinegar.
  • 1 desertspoon of mixed herbs.
  • Salt and pepper.
  • Low calorie cooking oil spray.
  1. Follow the instructions with the dried beans. This usually means soaking the beans overnight in plenty of water, boiling vigorously for at least 10 minutes, and then simmering the beans slowly for another 90 minutes, before draining ready to begin the next stage. Do not add any salt to the water during this stage.
  2. Spray a large pan with plenty of the low calorie cooking spray and place on a moderate to high heat.
  3. Add the onions and garlic and cook for a few minutes until the onions are browned a little.
  4. Add the cooked beans and mix well.
  5. Add the seasonings: herbs, Balsamic, salt and pepper, mix well and cook for a few minutes until the onions and beans become well coated in the sauces.
  6. Add the tomatoes, and a little boiling water if needed, bring to the boil and turn down to a low simmer.
  7. Cook for at least 30 minutes until the juices have thickened down to a rich sauce and allow to stand for a few minutes.
  8. Serve as is, or with some toast for non Slimming World family members.
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