08 Jan Tomato,bean and vegetable bake with cheesy potato topping
A tasty bean and vegetable casserole with sliced potatoes and melted cheese.
1 red onion, finely chopped
1 leek sliced
1 red and 1 orange pepper, chopped
1 medium sweet potato, scrubbed and chopped
2 carrots, sliced
1 courgette, chopped
1 tin Borlotti beans, drained
1 jar of Bunlaun tomato and vegetable sauce
1 tin chopped tomatoes
2 cloves garlic, crushed
1 tsp salt and 1 tsp vegetable bouillon
2 tsp dried oregano
1/2 bag of baby spinach
150g cheddar cheese
1 small tub of cream cheese
olive oil for frying
Preheat your oven to gas mark 6 or 200C
In a large pan, fry the onion, leek and peppers in a good glue of olive oil. Add in the carrots and sweet potato and put the lid on to create some steam stirring often. Add the oregano and garlic and when everything is softening, add the tin tomatoes, bunlaun sauce and borlotti beans. Wash out the tin and jar with a little water and add.
Stir in the salt and bouillon. There should be plenty of sauce. Bring to the boil, turn down to a simmer and cook on a low heat for another 20 minutes or until everything is soft. Stir in the baby spinach. Check the seasoning and add more salt if needed.
While the veg is cooking, slice the potatoes into 1/4 to 1/2 inch slices and par boil for 8 minutes. Drain and set aside.
Oil a lasagne type dish and spoon in the tomato vegetable sauce and then dot a dessertspoon of cream cheese evenly over the sauce.
Then layer the drained potato slices over the cream cheese and sprinkle on the cheddar cheese.
Bake in the centre of your oven for 30 minutes or until browned and bubbling.