Bean Casserole

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Bean Casserole

 

1 red pepper, deseeded and chopped

1 medium onion, chopped

3/4 lb root vegetables (carrots, parsnips, swede etc )

chopped

1 tin mixed bean salad (Sainsbury's own is good)

1 tin tomatoes

as much garlic as you like, crushed

1 1/2 tsp yeast extract

1 tbsp tomato puree

2 bay leaves

1tsp mixed herbs

1/2 pint water

olive oil

 

Serves 4.

 

Sautee the onion, pepper and garlic in the olive oil

for a few minutes, in a casserole dish.

 

Add the vegetables and cook for about five minutes.

 

Throw everything else into the pan - you may have to

adapt the amount of water depending on the size of

your dish, and the amount of liquid in your tins.

 

Bring to the boil, then cover and place into a

preheated low to medium oven (about gas 4) Cook for

1.5 hours, checking every half an hour or so to make

sure it is not drying out. Remove the bay leaves

before serving.

 

Hint - put baking potatoes on the bottom shelf of the

oven at the same time as you put the casserole in -

they are delicious cooked slowly.

 

 

 

 

 

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