It’s wheat / gluten, dairy and sugar free. Plus if you’re a vegan, you’re in luck! This dish is popular with my family and friends, in fact I’ve given out the recipe frequently so thought I’d add it here. It’s great to make a huge pan full for parties, simply add an extra can or two of beans and top up on the veg. You’d need to cook the double amount in two casserole dishes however.

It still tastes just as good after freezing, so you can store portions and eat day after day. It never gets boring and you can make it as hot as you like. You can play with the spices and get it how you like it.

What you need:

• Large casserole dish
• Large frying pan
• Measuring jug
• Large spoon
• Can opener
• 3 tins red kidney beans
• 2 large carrots (or 4 smaller ones)
• 1 onion
• 2 large apples (any type)
• 2 Kallo veggie stock cubes
• 2 cloves garlic
• 2 tblsp balsamic vinegar
• 2 tblsp tomato purée
• Half tsp mixed herbs
• Half tsp cumin
• Quarter to half tsp of each of these spices, depending how hot you like it: Turmeric, hot paprika, cayenne pepper, cajun and garlic salt
• If you like whole mustard seeds they go great in this dish, so chuck in 1 tblsp

Method:

1. Peel carrots and grate
2. Peel apples and onions and chop finely
3. Preheat oven to 200 degrees
4. Put oilve oil in large pan and fry all the veg until soft and golden, (approx 10/15 mins
5. Add all your spices to the mixture and mix
6. Boil kettle
7. Put stock cubes, balsamic vinegar and tomato puree in your measuring jug and add 400 ml boiling water. Stir well.
8. Add your drained cans of beans to the veg
9. Then put the mixture into the casserole dish
10. Top with the stock, add the lid and put in oven
11. Cook for around 1 – 1 and half hours
12. After 45 mins I remove the lid and cook with the top off so the dish can thicken, I stir every 15 mins until the sauce becomes less runny
13. Just ensure the beans remain covered under the sauce so they don’t dry out
14. Take out of oven and serve with a jacket potato, new potatoes or wild rice and green veg.

Let me know how it tastes…