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Chilli Bean Bake

Healthycooking's picture
Ingredients
  Red kidney beans 8 Ounce (225 Grams / 1 1/4 Cups)
  Bay leaf 1
  Onion 1 Large, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Celery sticks 2 , sliced
  Ground cumin 1 Teaspoon
  Chilli powder 1 Teaspoon
  Canned chopped tomatoes 14 Ounce (1 Can)
  Tomato puree 15 Milliliter (1 Tablespoon)
  Dried mixed herbs 1 Teaspoon
  Lemon juice 15 Milliliter (1 Tablespoon)
  Yellow pepper 1 , seeded and diced
  Salt To Taste
  Black pepper To Taste
  Mixed salad 1 Cup (16 tbs) (For Serving)
For the cornbread topping
  Corn meal 6 Ounce (175 Grams / 1 1/2 Cup)
  Wholemeal flour 15 Milliliter (1 Tablespoon)
  Baking powder 1 Teaspoon
  Egg 1 , beaten
  Skimmed milk 6 Fluid Ounce (175 Milliliter / 3/4 Cup)
Directions

1. Soak the beans overnight in cold water. Drain and rinse well. Pour 1 litre / 1 1/4 pints / 4 cups water into a large, heavy-based saucepan, add the beans and bay leaf and boil rapidly for 10 minutes. Lower the heat, cover and simmer for 35-40 minutes or until the beans are tender.
2. Add the onion, garlic, celery, cumin, chilli powder, chopped tomatoes, tomato puree and dried mixed herbs. Half cover the pan with a lid and simmer for a further 10 minutes.
3. Stir in the lemon juice, yellow pepper and seasoning. Simmer for a further 8-10 minutes, stirring occasionally, until the vegetables are just tender. Discard the bay leaf and spoon the mixture into a large casserole.
4. Preheat the oven to 220°C/425°F/ Gas 7. To make the topping, put the corn meal, flour, baking powder and a pinch of salt into a bowl and mix together. Make a well in the centre and add the egg and milk. Mix and pour over the bean mixture. Bake in the oven for 20 minutes or until brown. Serve hot with mixed salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
4

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