See Also: Chilli bean casserole(recipes)
Black bean and aubergine chilli(recipes)
Hot Three-Bean Casserole(recipes)
Green Bean Casserole(recipes)
Turkey & Green Bean Casserole(recipes)
Corn Bread and Bean Casserole(recipes)
Beef, Bean and Pasta Casserole(recipes)
Red, White and Black Bean Casserole(recipes)
Roast sweet potato, pineapple and bean pastries with tahini, chilli and lemongrass dressing(recipes)
Caribbean Black Bean Casserole with Spicy Mango Salsa(recipes)

comprise (oh) and Chilli bean casserole (recipes)


comprise (oh)



[Date: 1400-1500; Language: Old French; Origin: , past participle of comprendre, from Latin comprehendere; COMPREHEND]
[linking verb] to consist of particular parts, groups etc
::The house comprises two bedrooms, a kitchen, and a living room.
be comprised of sb/sth
::The committee is comprised of well-known mountaineers.
[T] to form part of a larger group of people or things
-synonym constitute constitute, make up make up
::Women comprise a high proportion of part-time workers.

Chilli bean casserole (recipes)








Serves 4



Preparation time

overnight



Cooking time

over 2 hours

















Ingredients



225g/½lb uncooked red kidney beans1.1L/2pt water for soaking1.1L/2pt water for boiling1 tbsp olive oil225g/½lb onion, peeled and finely chopped 1 clove garlic, crushed225g/½lb mixed Vegetables, scrubbed and chopped (e.g. celery, pepper, carrot)2.5g/½ tsp dried basil2.5g/½ tsp ground cumin1.25g/¼tsp chilli powder1 x 400g/14oz tin tomatoes, liquidised2 tbsp tomato purée45g/3 tbsp red wine50g/2oz bulgar wheat570 - 900ml/1 - 1½pt stock (liquid reserved from Cooking the beans)juice ½ lemonsalt and freshly ground black pepper



Method



1. Soak the beans overnight in water, drain and rinse well. Bring them to the boil fast for at least 10 minutes so that any toxins on the outside of the beans are destroyed. Then cover the pot and simmer for a further 35 - 40 minutes. If you find that the water tends to boil over, it helps to add 1 tsp oil. 2. When the beans are soft, drain and reserve the stock for use later.3. Heat the oil in a large saucepan, gently fry the onions and garlic for a few minutes and then add the chopped Vegetables, beans, basil and spices.4. Stir well and cook for 5 minutes as this helps seal in the flavour and some of the nutrients. 5. Next add the tomatoes, tomato purée, red Wine, bulgar wheat and 570ml/1pt of stock. Bring the mixture to the boil, cover the pan and simmer for about 30 minutes. 6. Add the lemon juice and seasonings and increase the stock level if you like your casseroles fairly liquid, then cook for a further 20 - 30 minutes. 7. If you want to cook this dish in the oven, transfer the mixture, after bringing it to the boil, to a casserole and cover. It will take about 50 - 60 minutes at 180C/350F/Gas 4. 8. Remember to add the lemon juice and seasoning half-way through the Cooking time. Serve hot.