Name Spiced Black Bean Casserole


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Spiced Black Bean Casserole


  • 340g/12 oz dried black beans
  • Fry Light, for spraying
  • 1 tsp crushed dried red chilli
  • 1 onion, chopped
  • 1 red or yellow pepper, deseeded & chopped
  • 1 1/2 tbsp dried cumin
  • 1 tbsp hot curry powder
  • 1 tsp dried cinnamon
  • 1 tsp dried turmeric
  • 1/2 tsp ground coriander
  • 1 tsp Herbes de Provence
  • 1 green chilli, seeds removed & finely chopped
  • 2 x 397g/14 oz cans plum tomatoes, chopped
  • 4-5 garlic cloves, crushed
  • 1 cinnamon stick
  • 568ml/1 pt stock made with Vecon
  • salt & ground black pepper

Rinse the beans, place in a bowl, cover with water and leave to soak overnight. Drain and rinse under running cold water. Transfer to a large saucepan and cook according to the packet instructions or until they are soft. Put to one side but do not drain. Spray a large non-stick pan with Fry Light, add the red chilli and onion and saute for 5 minutes. Add the pepper and cook for about 10 minutes. Sprinkle over the herbs and ground spices and stir the green chilli and tomatoes. Cook for 5-10 minutes and add the garlic, cinnamon stick, stock and black beans including the liquid they were cooked in and simmer for approximately 2 hours until the beans are a thick consistency, seasoning to taste. Remove and discard the cinnamon stick before serving the casserole. More spices can be added at this stage to add to the flavor if desired.

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