Mixed Bean Casserole

Beans are versatile and high in protein and vitamins, making them the perfect base for this one pot meal that can be adapted to suit what’s in your pantry.

The most cost effective way to make this mixed bean casserole is to soak dried beans overnight. Try chickpeas, black eyed beans, green lentils, kidney beans or any other staples from your cupboard. If time is short, then tinned beans are a good alternative and not too expensive.

2 leeks, sliced into thin round slices
A little olive oil
500g mixed beans of your choice, boiled until slightly softened.
800g chopped tinned plum tomatoes
1/2 cup of water or vegetable stock
Handful of fresh herbs of your choice roughly chopped or three teaspoons of dried herbs – try mint, thyme, sage and/or winter savory
Salt to taste

Fry the leeks in the oil for a few moments then add the beans and stir until coated with the oil. Add the tomatoes, water/stock, salt and herbs and bring to the boil. Simmer gently for about 20 minutes until cooked
Have a look around for leftovers that can be added, such as any vegetables that need using up, chopped sausages, boiled ham or chicken. Give it a fruity twist with dried apricots.
Serve with Drew’s Damper and nice glass of red wine.