This chilli bean casserole is a tasty vegetarian alternative to traditional chilli.
It’s also great served as a side dish with sausages or grilled meat and crusty bread.
It’s made with store cupboard ingredients and these spicy beans can be frozen if there is any left over.
Ingredients: for 4 (as a side dish)
1 large tin of kidney beans
1 small tin of flageolet beans or 1 small tin sweetcorn
1 crushed clove of garlic
1 large onion, chopped
1 sweet pepper, chopped – any colour or a mixture of colours!
1 tin tomatoes
1/2 tsp chilli powder – or more if you like it really spicy
1 tbsp Worcester sauce -if making for vegetarians, omit this
1 stock cube in about 75ml hot water – depending on the meat accompanying the meal use chicken, beef or veg stock
How to: Put a frying pan on the hot plate at medium heat, then put the chopped onions, garlic, peppers, tomatoes, chilli powder, stock, Worcester sauce, vinegar and sugar in the pan. Stir round until well blended and the tomatoes are broken up a bit. Rinse the beans/sweetcorn, then add to the pan, cover and simmer for 5 mins. Turn the heat off and leave covered in the pan. When ready to serve, reheat until hot!
I often make this in the morning to eat in the evening as it allows time for the flavours to develop and the beans/veg to soften without over cooking.
If you prefer it more juicy, simply increase the amount of stock used.
I often make too much just so that I can freeze some for a later date! I love finding ready prepared meals in the freezer on busy days.