Mixed Bean Casserole Veg
4 Hot Vegetarian
Vegan Pulses Vegetables Main Course Healthy Eating Dairy Free Eggless
Haricot Beans, soaked overnight
Borlotti or Brown Beans, soaked
Black-eyed Beans, soaked
Green Pepper, (sweet Pepper) deseeded and chopped
rbsp Vegetable Oil
Large Onion, chopped
Garlic Cloves, crushed
small head of Celery, chopped
x 400g/14oz tins Tomatoes
teasp Yeast Extract (such as Marmite)
teasp Dried Oregano
and Black Pepper
Drain the soaked haricot, brown and black-eyed beans and rinse under cold
running water. Place all the beans in a large
saucepan, cover with fresh cold water, bring to
the boil and boil rapidly for 15 minutes. This is essential to remove any
toxins from the skins.
Drain the beans, cover with fresh cold water, bring to the boil again, cover and
simmer for 30 minutes.
Meanwhile, heat the oil in a large saucepan, add the onion, celery, green
capsicum and garlic and fry gently for 10 minutes. Add
the tomatoes and water, stir in the yeast
extract, oregano, salt and pepper and bring to the boil.
Drain the beans and add to the pan of vegetables. Stir well, reduce the heat,
cover and cook for 1 hour or until the beans are soft.
If necessary, adjust seasoning. Serve hot.
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