Vegans rejoice — this spiced bean casserole is comfort food incarnate. The bonus? It's protein-packed and easy on the wallet.

Method

1. Preheat the oven to 180 °C (gas 4).

2. Peel the onion and garlic and finely dice. Clean the peppers, celery and chilli. Cut the peppers into pieces, finely chop the celery and chilli. Chop the celery greens and set aside. Rinse all the beans in a colander and drain.

3. Heat the oil in a casserole and fry the onions, garlic, celery and chilli for 4-5 minutes. Add the harissa paste and cook, stirring, for 1 minute. Add the stock and tomatoes. 

4. Mix in the beans and peppers and season with paprika, cumin, bay leaves and salt. Simmer for a few minutes. 

5. Put the lid on and cook in the oven for about 1 hour. Add a little water if it starts to look dry.

6. Before serving, stir in the celery greens and season with lemon juice. Serve with couscous, if desired.

 

 

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Ingredients

• 1 onion
• 1 clove garlic
• 1 red pepper
• 1 yellow pepper
• 2 stalks celery, with leafy tops
• 1 chilli
• 250g canned butter beans
• 250g canned cannellini beans
• 250g canned red kidney beans

• 1 tbsp vegetable oil
• 2 tsp harissa paste
• 250 ml vegetable stock
• 800g canned chopped tomatoes
• 2 tsp smoked paprika
• Ground cumin
• 3 bay leaves
• Salt
• 2 tbsp lemon juice