Tuesday, June 14, 2011

Mixed Bean Bake

This is a good protein-packed meal for vegetarians. I tend to prepare it earlier in the day then it is ready to put in the oven later on.

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 leek, chopped
  • 1 pepper (any colour), chopped
  • 1 large carrot, chopped
  • 2 tins chopped tomatoes
  • 3 tins beans (I use 1 tin kidney beans, 1 tin butter beans, 1 tin cannellini beans but you can use any)
  • Mixed herbs and black pepper (optional)
  • Grated cheese

Heat a tablespoon of olive oil in a large saucepan, then add the onion, garlic, leek and pepper and fry until soft. Add the carrot, tinned tomatoes and beans. If you like you can put some mixed herbs and pepper in too. (I also sometimes put a courgette in).
Cover and simmer for about 30 minutes.

Transfer into an oven proof dish and cover with grated cheese then bake in the oven at Gas 5/190 C for about 10 minutes, until the cheese is going brown.

Serve on its own or with salad, crusty bread or garlic bread.

Variations: Add 1 tsp of mild chilli powder or cumin for extra flavour.

Slow cooker method: Add all ingredients (except the oil and cheese) to the slow cooker and stir. Cook on low for 4-6 hours. Serve sprinkled with the grated cheese.