Spinach & Bean Chipotle Casserole [Vegan]

Name: Spinach & Bean Chipotle Casserole [Vegan]
Ingredients: 1 1/2 cups white beans cans of, [2 x 14oz]; 8 2/3 cups spinach leaves washed & dried [9oz]; 2 11/16 cups chopped tomatoes cans of, [2 x 14oz]; 3/4 cup bulgur [3oz / full US 1/2 cup; 1 onion; 3 large garlic cloves crushed; 2 1/8 cups water [US 2 cups]; 1 tablespoon fresh oregano leaves; 1 teaspoon paprika; 1 1/2 teaspoons ground cumin; 1 chipolte; 2 limes; 1 bunch coriander; extra-virgin olive oil; pepper

15 ingredients

8 steps

Ingredients

1 1/2 cups white beans cans of, [2 x 14oz]
8 2/3 cups spinach leaves washed & dried [9oz]
2 11/16 cups chopped tomatoes cans of, [2 x 14oz]
3/4 cup bulgur [3oz / full US 1/2 cup
1 onion
3 large garlic cloves crushed
2 1/8 cups water [US 2 cups]
1 tablespoon fresh oregano leaves
1 teaspoon paprika
1 1/2 teaspoons ground cumin
1 chipolte
2 limes
1 bunch coriander
extra-virgin olive oil
pepper

Directions

1

Heat some olive oil in a large saucepan.
2

Fry finely chopped onion, crushed garlic with paprika and cumin until golden and soft.
3

Add chopped tomatoes, bulgur, spinach and water. Add oregano and crushed chipolte.
4

Bring to boil. Cook under medium heat until bulgur is cooked and liquid has thicken (around 15 mins).
5

Rinse and drain the beans. Tip on top of spinach mixture.
6

Cook for another 3 mins or so until the beans are hot.
7

Add lime juice. Season to taste.
8

Serve with fresh coriander sprinkled on top and with some crusty bread.