Bean and Gone Casserole

What you need (serves 4-6)

  • 225g  (8oz) tin haricot beans
  • 225g (8oz) tin of black-eyed beans
  • 1 tbsp sweet chutney or pickle
  • 1 large onion, chopped
  • 4 tblsp sunflower, olive or corn oil
  • 2 tblsp wholemeal flour
  • ½ pint vegetable stock, warmed
  • ¼ tsp ground ginger
  • ¼ tsp dried mustard
  • 1-2 tsp of dried herbs (2-4 tblsp fresh herbs)

For the topping

  • 50g (2oz) grated mature Cheddar
  • 1 tbsp fresh parsley (optional)
  • 25-50g (1-2 ozs) wholemeal breadcrumbs 

How to make it

  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Cook the onion in the oil until soft in a large pan.
  3. Stir in the flour, mustard and ginger and cook for a minute or so.
  4. Gradually add in the stock, stirring well between each addition.
  5. Season with black pepper and add the herbs and beans and chutney. Simmer for a few minutes.  
  6. Transfer the contents to a casserole dish. Stir well.
  7. Mix the topping ingredients together and sprinkle over the casserole ingredients.
  8. Cook for 40 minutes, until bubbling.   Serve on its own, or with a green salad.  

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