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Full of Beans Casserole

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Easy to prepare the night before, our casserole reheats beautifully for a filling, protein-packed lunch at work.

Ingredients

  • ½ small onion, chopped
  • 1 garlic clove, chopped
  • 40g carrot, sliced
  • 40g leek, sliced
  • 2 tbsp hot vegetable stock
  • 50g mushrooms, sliced
  • 100g black beans, drained and rinsed
  • 100g kidney beans, drained and rinsed
  • 50g canned chopped tomatoes
  • 1 tsp dried mixed herbs

Method

  1. Preheat the oven to 190°C/gas 5.
  2. Cook the onion, garlic, carrot and leek in the stock for 5 mins in a non-stick pan over a medium heat, until softening.
  3. Transfer to an ovenproof dish, stir in the mushrooms, beans, tomatoes and herbs, and bake for 30 mins.

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