Bean and vegetable casserole

Recipe from: 6/1/1997 12:00:00 AM
Ingredients 12
Servings 1
Minutes 10 mins


Serving Change
  • 1
    large aubergine
  • Olive oil
  • 2
    onions, finely chopped
  • 2
    cloves garlic, crushed
  • 410
    red kidney beans
  • 410
    butter beans
  • 2
    large, ripe tomatoes, skinned and finely chopped
  • 30
    tomato purée
  • 15
    finely chopped basil
  • 15
    finely chopped origanum
  • salt
  • freshly ground black pepper


10 mins
Cut the brinjal into rough blocks (about the size of your thumbnail).
Fry in oil until brown and starting to soften.
Heat a little oil in the same pan and sauté the onion and garlic until tender.
Add the 2 cans of beans, fresh tomatoes and the puree.
Reduce the heat and simmer for a few minutes. Add the remaining ingredients and the brinjals.
Simmer for another 5 minutes or until heated through.
Season to taste with salt and pepper.
Serve with baby potatoes tossed in butter, rice or salad.

Read more on: pulses  |  grill  |  shallow-fry


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