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Mixed Bean Casserole

Ingredients

  • 2 medium celery sticks
  • 1 red pepper 
  • 1 yellow pepper
  • 1 onion 
  • 2 garlic clove 
  • 1tbsp tyme
  • 1 ½ tsp paprika 
  • tbsp Protein World coconut oil 
  • 1x 400g black beans 
  • 1x 400g pinto beans 
  • 1x 400g kidney beans 
  • 1x 400g butter beans 
  • 1 aubergine
  • 2x 400g tins cherry tomatoes or chopped tomatoes

Nutritional Info

  • Calories 524
  • Protein 31g
  • Carbohydrates 65g
  • Sugars 18g
  • Fat 6.1g
  • Saturates 3.1g
  • Fibre 28g

Method

  • Heat the coconut oil in a large heavy-based pan. Add the onion and cook gently for 5 minutes. Add the celery and peppers and cook for a further 5 mins.
  • Slice the aubergine and add to the pan to cook gently.
  • Add the the garlic, spices and dried thyme and continue cooking for 1 – 2 mins or until the aromas are released.
  • Add the tinned tomatoes, and fresh thyme and bring to a simmer. 
  • Add the beans and cook for a further 30 minsSeason to taste.

Serves 4

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