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Vegetable and Bean Casserole

Today I have a great dish with vegetables and kidney beans- not kidney-ing you!

It’s my mean bean casserole. You’re welcome.

It’s time to free your pantry and crisper from lockdown. Just use any vegetables you have in the fridge or lying around, also adding lemon and tamari for flavour and some stock and mixed herbs will supercharge your taste buds. If you like it hot add chili, cayenne or paprika.

The kidney beans have meatiness and will absorb up all the aromatic spices and herbs. This is your dish your way so make it vegan by adding vegetable stock or add chicken stock if preferred.

I hope you love my rock n roll casserole. Enjoy it with the whole family because it will really jazz up dinner.

By the way, this dish freezes well, so double the recipe and have it the next day or next week.

You can watch a video about how to make it here.



 

Vegetable and Bean Casserole

Serves 4-5

  • 2 tsp olive oil
  • 2 garlic cloves, chopped
  • 1 brown onion, chopped
  • 1 red capsicum, chopped
  • 1/2 pumpkin coarsely chopped
  • 2 zucchini’s chopped
  • 1 small cauliflower chopped
  • 2 carrots, coarsely chopped
  • 2 tbs mixed herbs
  • 1 tsp ground cumin
  • ¹/₂ tsp ground coriander
  • 2 cups vegetable stock
  • 1/2 lemon juiced
  • 3 tbs tamari or soy sauce
  • 400g can red kidney beans, drained and rinsed
  • Handful chopped kale
  • Season to taste with salt and pepper

Method

Chop onion and garlic and all vegetables

Heat olive oil in a deep casserole pan or saucepan

Add garlic and onion into the pan and stir and cook on a medium heat for a minute

Add red capsicum into pan and soften it down cook for a couple of minutes

Add vegetables into pan and stir them well

Add the mixed herbs, cumin and coriander into the pan and stir again

Slowly pour the stock in and stir again and ensure vegetables are evenly distributed and covered with the stock

Add squeezed lemon and tamari and stir

Add your kidney beans now and stir again gently

Now place your chopped kale on top, turn it down to medium heat and place on the lid

Cook for about 20 mins or until vegetables are tender or to your liking

Give it a shot and let me know what you think in the comments below.

Lee x

2 Responses to “Vegetable and Bean Casserole”

  1. Karen says:

    It just so happened I had all the ingredients so made it last night.. it was really delicious.
    And enough for 2 more meals.. great for a family or a single gal.. so easy and quick..
    Thankyou !

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