Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
helenar@construct.emap.co.ukBean CasseroleIngredients (use vegan versions): 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 (Sainsburys own is good)
1 tin tomatoes
as much garlic as you like, crushed
1 1/2 teaspoon yeast extract
1 tablespoon tomato puree
2 bay leaves
1tsp mixed herbs
1/2 pint water
olive oil
Directions: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 bayleaves 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.
Source: my mums friend.
excellent recipe... i add some white wine as well as the water which just adds that little extra! try it!
Archived comment by: minimalist
