Chilli Bean Casserole


Yeehah! Add some southern spice with this tex mex bean fest.

Country of Origin:
Preparation Time: 30 Minutes

Ingredients

Red Kidney Beans (tinned)    200 grams 400 grams 600 grams
Onions (diced)    80 grams 160 grams 240 grams
Carrots (diced)    80 grams 160 grams 240 grams
Celery (diced)    40 grams 80 grams 120 grams
Green Pepper (diced)    40 grams 80 grams 120 grams
Bulgar Wheat    25 grams 50 grams 75 grams
Tomato Puree    50 grams 100 grams 150 grams
Vegetable Stock Cube    1 each 2 each 3 each
Lemon Juice    20 ml 40 ml 60 ml
Cumin    1.5 grams 3 grams 4.5 grams
Mixed Herbs    1.5 grams 3 grams 4.5 grams
Chilli Powder    1.5 grams 3 grams 4.5 grams
Salt     1.5 grams 3 grams 4.5 grams
Black Pepper    1.5 grams 3 grams 4.5 grams
Cooking Oil    20 ml 40 ml 60 ml
Water (boiling)    200 ml 400 ml 600 ml
Method

1. Strain the kidney beans, wash and drain. 2. Heat the oil in a frying pan and fry the diced onions for 2 minutes. 3. Add all the spices and fry for a further 2 minutes. 4. Add the diced carrots, celery and peppers, cook for 5 minutes stirring well. 5. Transfer to a casserole dish and add the kidney beans. 6. Make up the vegetable stock and whisk in the tomato puree. 7. Pour over the vegetables and stir in the bulgar wheat, lemon juice, salt and pepper. 8. Cover with tin foil and cook for 30 minutes at Gas Mark 8, 230°C and then a further 30 minutes at Gas mark 4, 180°C.

Serving Suggestion

Serve in taco shells with a mixed salad

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free

Beliefs

    Vegetarians

    Vegans

Occasion

    Picnic

    Party

    Sunday Lunch


These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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