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BEAN BONANZA

Thanks to Harriet Ellis for the recipe.

Serves: 8

Ingredients:

2 teaspoons extra virgin olive oil

Fresh vegetables:
1 onion – peeled and chopped
1 green pepper – washed, cored and chopped
2 cloves garlic – peeled and crushed

Canned vegetables:
1 x 16 oz (450 g) can refried beans
1 x 4 oz (100 g) can chopped green chilies – drained
2 x 10 oz cans (600 g) Rotel chopped tomatoes with chilies
1 x 15 oz (425 g) can pinto beans – drained
2 x 15 oz (850 g) can black beans - drained

6 oz (200 g) Monterey Jack or Cheddar cheese - grated

Method:

  1. Set an oven to 325 F (170 C).
  2. Heat the oil in a frying pan.
  3. Sauté the “Fresh vegetables” in the oil until golden.
  4. Combine the onion mixture with the refried beans, green chilies and tomatoes.
  5. Stir in the remaining canned beans and mix well.
  6. Pour into a flat casserole dish.
  7. Bake for 20 minutes.
  8. Sprinkle the cheese on top of the beans.
  9. Bake for 10 minutes or until the cheese has melted.

 

Serving Suggestion: