Recipe Details

Pumpkin and bean casserole

Summary

A hearty winter type dish

Ingredients

• Pumpkin
• Green beans
• Kidney beans
• Tin of sweetcorn
• 1 lime
• 2 dried chili peppers
• Fresh tyme
• 2 Onions
• Oregano
• Salt and pepper to taste
• Dried coriander
• 2 cloves of garlic
• White wine vinegar
• Olive oil
• 1 tin of tomatoes

Method

Put the oven on to 220 degrees c. Peel the pumpkin and chop into chunks, part bake for about 20 minutes. Into a blender place the fresh thyme, juice of a lime and a couple of dried red chili peppers. Blend to a paste. Heat the oil and saute the finely chopped onions. Add the smashed garlic and coriander, oregano and any other herbs you fancy. I put lots of black pepper in there too. Once the onions are golden, pour in the thyme paste and add a bit of white wine if you fancy. Burn the alcohol away and then pour in a tin of tomatoes. Stir well and add the sweet corn, green beans, kidney beans and any other similar ingredients you find. Add the pumpkin and cover and place the dish back in the oven for about 25 minutes. Serve.