Bean and Tomato Casserole Recipe

Ingredients:

75g red kidney beans 75g blackeyed beans 75g butter beans 1 large onion chopped 2 sticks celery chopped 2 tsp oil 1 clove garlic crushed 1 x 400g can tomatoes chopped 150 ml light stock 1/4 tsp chilli powder salt and pepper 75g wholemeal breadcrumbs 100g tasty cheese grated  Method:

Soak the beans in water overnight. Drain and place them in a large saucepan. Cover with water bring to the boil and boil rapidly for 10 to 15 minutes. Cover and transfer to the simmering ovenfor 13 hours until all the beans are tender. Drain and rinse. Heat the oil in a pan and cook the onion and celery until they begin to soften. Add the garlic and fry until soft. Stir in the tomatoes and stock chilli powder beans salt and pepper to taste. Bring to the boil cover and transfer to the simmering ovenfor 30 to 40 minutes. Transfer to an ovenproof dish. Mix the breadcrumbs and cheese and scatter over the bean mixture. Place in the middle of the roasting ovenfor 10 to 15 minutes until golden brown and crusty. This is a filling dish lovely on its own or with a green salad.Serves 4