Summer vegetable and bean casserole

By Birgitta

Ingredients

• Fresh tomato and herb topping (add ten minutes before the end of cooking time):
• 100 g of black turtle beans (soaked for ten hours)
• 100 g of black eye beans (soaked for ten hours)
• 50 g of small brown lentils
• 50 g of red lentils
• 400 ml of vegetable stock (boiling water and 2 tsp of vegetable stock powder). This may need to be topped up if the beans are getting to dry
• 200 ml of passata
• 1-2 fat cloves of garlic - chopped fine
• 0.5 tsp of smoked papricka
• 2 heaped tsp of Dijon mustard
• 1 tbsp of mushroom ketchup
• 1 tsp of Lea and Perrins
• 1 tsp of mixed Italian herbs
• 10 g of dried onions reconstituted in boiling water
• 100 g of bell pepper diced
• 200 g of courgettes diced
• Several twists of ground black pepper
• 0.5 tsp of ground mace
• 4 baby plum tomatoes - chopped
• A handful of fresh chopped coriander
• Salt and pepper to taste

Details

Servings 4
Adapted from cottagesmallholder.com

Preparation

Step 1

Put all the casserole ingredients in the slow cooker. Switch to auto. Six hours later add the topping ingredients and season to taste. Serve with ultra herby couscous and loads of fresh raita.