Two bean casserole recipe

Tuck into Harriet Emily’s two bean casserole recipe for a nice mid-week meal.

Serves about 6

Ingredients:

1 aubergine (275g)
1 medium onion (100g)
Oil of choice
1 red pepper (250g)
1 orange pepper (200g)
1tbsp dried basil
1tbsp dried oregano
3 cloves garlic, crushed
2tbsp tomato purée
2tbsp smoked paprika
½tsp hot paprika
1tsp cinnamon
1tsp ground cumin
1tsp ground coriander
1tsp ground ginger
11/2 cups (375ml) boiling water
2tbsp veg stock
1 400g tin tomatoes (1 1/2 cups worth)
1 500g carton passata (2 cups worth)
1 400g tin flageolet beans drained (265g 1 1/2 cups worth)
1 400g tin black eye beans drained (235g 1 1/2 cups worth)
Pinch cayenne pepper
Salt and pepper, to taste

Method:

Preheat your oven to 200 C / 392 F.

Firstly, chop your aubergine into about 0.5-1cm thick circles, then set aside. Now, finely chop your onion, and peppers. Drizzle a large pan/wok with some oil, place on a medium heat and add in the onion to fry for three or so minutes until golden. Then add in the red and orange peppers, garlic, basil, oregano, hot paprika, smoked paprika, cinnamon, cumin, tomato purée and coriander. Continue to fry for a few more minutes.

In the meantime, place your aubergine onto a baking tray. Generously drizzle with 1 tablespoon oil, and sprinkle with a pinch of salt and pepper. Then, add into the oven to cook for 7 minutes.

Continue to fry the onion and pepper mixture together, then add in the tin of tomatoes, passata, vegetable stock, boiled water and the beans. Stir all together and add in a sprinkle of salt, pepper and cayenne to taste. Keep on the heat until the aubergine has finished cooking.

When the aubergine has cooked, remove from the oven and set aside. Remove the bean casserole from the heat and pour into a large heat proof dish. Then, top with the aubergine slices. Place the casserole into the oven and cook for 30 minutes. When this is done, remove from the oven and serve with what else you like.