Kidney Bean & Vegetable Gratin

Name: Kidney Bean & Vegetable Gratin
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 carrots, finely sliced; 4 garlic cloves, crushed; 1 red pepper, chopped; 125 g seedless raisins; 1 teaspoon ground cumin; 1 pinch dried oregano; salt and pepper; 400 g canned whole tomatoes; 400 g cooked kidney beans; 275 g cooked rice; 300 g cooked broccoli; 50 g parmesan cheese

14 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely sliced
4 garlic cloves, crushed
1 red pepper, chopped
125 g seedless raisins
1 teaspoon ground cumin
1 pinch dried oregano
salt and pepper
400 g canned whole tomatoes
400 g cooked kidney beans
275 g cooked rice
300 g cooked broccoli
50 g parmesan cheese

Directions

1

Heat oil in large pan, add onion, carrots and garlic and fry for 5 minutes, stirring once in a while.
2

Add pepper, raisins and seasonings stir and fry for 2 minutes.
3

Chop the tomatoes and stir in with their juice and 5 tablespoons of water, bring to the boil, lower the heat and simmer for 5 minutes.
4

Add rice and kidney beans and continue simmering and stirring for 5 minutes.
5

Add the broccoli and simmer for 10 minutes, mixing so it doesn't burn.
6

You might need to add a bit more water.
7

Transfer to a suitable dish and grill for 5-6 minutes with parmesan cheese on top.
8

(I never did this step and didn't feel the need for cheese).
9

Enjoy!