Mixed bean bake

Mixed bean bake

Serves 4

Ingredients

• 2 tbsp vegetable oil
• 1 medium red onion, finely chopped
• 2 cloves of garlic, crushed or finely chopped
• 2 red peppers, de-seeded and diced
• 2 sticks of celery, finely chopped
• 400g can chopped tomatoes
• 400ml chicken stock, made from a stock cube
• 1 tbsp of dark soy sauce
• 2 tsp Dijon mustard
• Two 400g cans of mixed beans, rinsed and drained
• 100g breadcrumbs
• 75g Cheddar cheese, grated
• Olive oil or sunflower spray
• 3 tbsp chopped parsley, optional

Method

• Heat the vegetable oil in a large non-stick saucepan, add the onion and cook over a low heat for two minutes. Add the garlic, pepper, and celery and continue to cook, stirring occasionally, for five minutes.
• Add the tomatoes, stock and soy sauce. Bring to the boil, then reduce to a fast simmer and cook for about 15 minutes or until the sauce begins to thicken.
• Add the mustard and beans and continue to cook for a further five minutes. Transfer the mixture into a shallow oven-proof dish.
• Mix the breadcrumbs, cheese and parsley and sprinkle over the bean mixture. Spray the breadcrumb topping with the olive oil spray and place under a medium hot grill for three to five minutes or until golden brown.

Our thanks to LearnDirect for permission to use this recipe.