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Slow cooking recipe: spicy bean casserole

This is so easy, delicious, nutritious and veggie and gluten free! And cheap too! Even my steak loving husband enjoys it, and the kids too if I serve on toast as 'home-made baked beans!' If you don't have a slow cooking pot (see blog post on slow cooking) then just cook in a pan over the hob. 

Serve with a few slices and avocado and cheddar cheese. What you need: 

- 2 cans of beans of your choice, eg chick peas, butter beans, canellini beans, kidney beans etc, drained and rinsed

- 1 can of tinned tomatoes

- 1 teaspoon of all spice

- 2 teaspoons of cumin powder

- 1 teaspoon of oregano

- 1 teaspoon of parsley

- good glug of red wine (a glass)

- 3 spring onions

- 1 veggie stock cube such as Knorr

To serve:

- bunch of fresh corander

- a drizzle of garlic infused oil

- creme fraiche

- sliced avocado


What you do: 

Bung all the cooking ingredients into a slow cook pot and cook for 3-4 hours on high. Scatter over chopped coriander, creme fraiche and chopped avocado. Drizzle with garlic oil. Season well and enjoy!


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