Main Meal

Hearty Three Bean Casserole with Cranberries

Prep: 15 minutes Cook: 35 minutes Serves: 20 Print

Ingredients

50ml sunflower oil
2 large onions, peeled and diced
4 carrots, peeled and diced
3 red peppers, chopped
3 green peppers, chopped 
500g tinned butter beans, drained and washed
500g tinned red kidney beans, drained and washed
500g tinned cannelloni beans, drained and washed
500g tinned chopped tomatoes
3tbsp dried basil 
500ml water
35g Bisto Gluten Free Fine Gravy Granules

Suitable for

Vegetarian
Vegan

Method

1. Heat the oil in a pan and cook the onions and carrots for 5 minutes.
2. Add the peppers and cook for a further 5 minutes.
3. Stir in the butter beans, kidney beans, cannelloni beans, tinned chopped tomatoes, basil and add 500ml water.        Bring to the boil, add the 35g Bisto, reduce to a simmer and cook for 25 minutes.

Great served with mixed salad on the side or garlic bread. Can be served with gluten free pasta or rice for those needing a gluten free offer.
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