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Recipes & Entertaining / Four Bean Chilli Casserole  

Four Bean Chilli Casserole

20 October 2011
Author: Jené Steyn
This is a nice dish to make using mostly ingredients from your pantry. Add some sour cream, a few tacos, grated cheese and you'll have yourself a Mexican meal. A jug of Margherita on the side would round it off well.

 serves 4

  • 1 tblsp olive oil
  • 1 large carrot, diced
  • 1 large stick celery, diced
  • 1 large onion, finely chopped
  • 2 cloves crushed garlic
  • 1 large red chilli, seeds removed if you want it mild
  • 1 tblsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bay leaf
  • half tsp ground cinnamon
  • 1 tsp smoked paprika or normal paprika is fine
  • 1 400g can chopped Campagna chopped tomatoes
  • 2 400g cans Campagna four bean mix
  • salt and pepper tp taste
  • 1 tbsp chopped fresh coriander
    1. Add the carrot, celery, onion, garlic and fresh chilli to the oil in a large heavy based pan on a medium hot heat and sauté until onions are translucent, about 10 mins
    2. Add tomato paste and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika. Cook further for a minute.
    3. Add chopped tomatoes, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until cooked through.
    4. Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
    5. Add chopped coriander leaves and serve with some creme fraiche, grated cheddar and some tacos.
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