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Chilli bean pie
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1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, chopped
1 essential Waitrose Courgette, diced
300g pack essential Waitrose Cup Mushrooms, quartered
1½ tsp mild chilli powder
400g can essential Waitrose Kidney Beans, drained and rinsed
410g can Branston Reduced Sugar and Salt Baked Beans (or 400g essential Waitrose Baked Beans)
400g Jersey Royal potatoes, sliced
50g essential Waitrose Reduced Fat Lighter Cheddar Cheese, grated
1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large saucepan and fry the onion and courgette for 3 minutes then add the mushrooms and fry for a further 2 minutes. Stir in the chilli powder and cook for 1 minute then add in both beans and simmer for 5 minutes, covered. Transfer to an ovenproof dish.
2. Meanwhile, cook the potatoes in boiling water for 7–8 minutes until tender then drain. Place on top of the bean mixture, sprinkle over the cheese and bake for 20 minutes until golden.
Typical values per serving:
This recipe was first published in April 2013.