A delicious and filling one pot casserole of three different types of beans, tomatoes, sweet pepper and leeks, seasoned with herbs and topped with grated cheese. Follow our recipe exactly or add your own selection of beans and vegetables. We slow cook it but we also give instructions for cooking it in the oven, both are equally tasty.
1 Chopped onion
2 Crushed garlic cloves
1 Chopped leek
1 Chopped yellow pepper
2 medium carrots
2 x 400g Tinned chopped tomatoes
1 x 400g Tinned kidney beans
1 x 400g Tinned butter beans
1 x 400g Tinned haricot beans
1 level teaspoon dried mixed herbs
Salt and pepper to taste
100g Grated Cheddar cheese
Chop the onion, carrot and leek.
Crush the garlic cloves and dice or slice the pepper.
Strain the beans.
The picture below shows the ingredients that we used for our recipe. You can use whatever vegetables or tinned beans of your choice.STEP 2
Put all the ingredients and herbs of your choice into the pre-heated slow cooker and cook on high for 2 hours.
Turn down the cooker to low and cook for a further 4 hours or until all the vegetables are cooked.STEP 3
Sprinkle with grated cheese and serve immediately with fresh crusty bread.
You can also cook this Bean and Vegetable in the oven as per the following instructions.
Add a tablespoon of olive oil to a large saucepan and cook the onion, garlic, leek and pepper until soft. Add the carrot, tinned tomatoes and the beans, mixed herbs and season to taste. Cover and simmer for about 30 minutes, put into a casserole dish and sprinkle with grated cheese. Put into the oven at 190°C / fan 170°C / 375°F / Gas Mark 5 for about 10 minutes until the cheese is brown.