Tag: Tomato Paste

Black-eyed Bean Casserole

BLACK-EYED BEAN CASSEROLE

This casserole can be made up to a day ahead, keep covered in the fridge.

BLACK-EYED BEAN CASSEROLE

  • 425 gms Black-eyed Beans (Canned)
  • 425 gms Tomatoes – peeled (Canned)
  • 1 Medium Red Onion (chopped)
  • 1 glove garlic (crushed)
  • 125 ml Tomato Paste
  • 1 Green Pepper (Chopped)
  • 750 ml Water
  • 125 ml Fresh Parsley (chopped)
  • 65 ml Fresh Basil (chopped)
  • 500 gms Flesh Flat Mushrooms (sliced)
  • 310 gms Corn Kernel (Canned)
  1. In a large saucepan, heat the red onion and garlic with some olive oil until onion is soft.
  2. Add Beans, undrained crushed tomatoes, tomato paste , pepper and water. Bring to the boil, reduce heat and cover.
    Let simmer for 1 hour, stirring occasionally – till the beans are tender.
  3. Add Parsley, Basil Corn and Mushrooms, mix well and simmer for a further 15 minutes.
Serice with lightly streamed spinach and boiled pumpkin.