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Recipe: Spicy Bean Casserole

July 2, 2013

Recipe: Spicy Bean Casserole

Summary: If it’s cold or rainy, when I think dinner, I want something hearty and filling and simple. This is all of those things plus it’s delish and beautifully simple. I’m pretty happy to eat a bowl if this by itself but it would be fab on a bed of mashed potatoes with a fried egg on top or with rice or on toast. I used two tins of kidney beans and a can of black beans but use whatever you have. I also had a can of green chillies I picked up somewhere but you could use roast capsicum and perhaps some chopped, pickled jalapenos. I have kept this vego but you could add chorizo with the onions.

Ingredients

  • 1 onion, chopped
  • 2 tblsp olive oil
  • 1 clove garlic, minced
  • 1 tblsp Mexican spice or taco seasoning
  • 1 (400) tin crushed tomatoes
  • 1 cup vegetable stock
  • 1 (160g) can of chopped mild green chillies OR chopped roasted capsicum
  • 3 (400) tins beans, drained & rinsed
  • 1/2 cup frozen corn kernels
  • 1/2 tsp dried oregano
  • 100g baby spinach
  • Sour cream & cheese, to serve

Instructions

  1. Heat oil in a saucepan and gently cook onion for 3-4 mins.
  2. Add the garlic and cook for further 2 min.
  3. Stir in Mexican spice & cook for 2 mins.
  4. Add in tomatoes, chillies or roast capsicum and stock and cook for 5 mins.
  5. Add in the oregano, beans,and corn, simmer for 20 mins.
  6. Stir in the spinach, just before serving & serve with sour cream.
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Main Meals  / Recipes  / Slow Cooker  / Vegetarian

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