Vegan bean casserole with cumin, smoked paprika, chilli, and harissa paste Serves 4 people Prep time 15 mins Cook time 1 hr 25 mins
18
Ingredients
Method
250g canned butter beans 250g canned cannellini beans 250g canned red kidney beans 1 onion 1 clove garlic 1 red capsicum 1 yellow capsicum 2 stalks celery, with leafy tops 1 chilli 1 tbsp vegetable oil 2 tsp harissa paste 250ml vegetable stock 800g canned chopped tomatoes 2 tsp smoked paprika Ground cumin 3 bay leaves Salt 2 tbsp lemon juice
Peel the onion and garlic and finely dice. Clean the capsicums, celery and chilli. Cut the capsicums into pieces, finely chop the celery and chilli. Chop the celery greens and set aside. Rinse all the beans in a colander and drain.
STOCKLAND | FOOD
Preheat the oven to 180°C. Heat the oil in the casserole dish and fry the onions, garlic, celery and chilli for 4-5 minutes. Add the harissa paste and cook, stirring, for 1 minute. Add the stock and tomatoes. Mix in the beans and capsicums and season with paprika, cumin, bay leaves and salt. Simmer for a few minutes. Put the lid on and cook in the oven for about 1 hour. Add a little water if it starts to look dry. Before serving, stir in the celery greens and season with lemon juice. Serve with couscous, if desired.
