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Spicy Red Bean Casserole


World Class Member
A friend gave me this recipe when I first read it, didn't think it would work but with some slight changes, it really is superb.

It makes heaps and can be frozen, The bracket( ) parts are my changes.

2 Tsp of oil
1 thinly sliced onion
1 grated carrot
1 finely chopped red capsicum
1 crushed garlic
1 finely chopped red chilli ( I use 1/2 teaspoon sweet chilli sauce )
1 Tsp ground cumin
1/2 Tsp ground cinnamon
1/2 Tsp ground nutmeg
400g can drained and rinsed red kidney beans
400g can drained and rinsed chickpeas
400g can diced tomatoes
1/2 cup of veggie stock
2 Tsp tomato paste (I just use tomato sauce)
1/2 cup of corn (I love corn but for some reason, it didn't work to well, so I just left it out)

1. Heat oil in large saucepan over medium heat. Cook onion, carrot, capsicum, garlic and chilli until soft.

2 Add spices and stir. Cook for 1 min

3 mix beans, chickpeas, tomatoes, stock and paste.B ring to boil, then reduce heat and simmer, cover, for 45 minutes, stirring occasionally, or until beans and chickpeas are tender.
^^ ( I use a crockpot, 2 and 1/2 hours on high then 1/2 hour on low .)

4 Add corn and stir. Simmer for 5 minutes.

Garnish with parsley if you want to :)