Mixed Bean Casserole

Bean Casserole

I like bean casserole for Sunday brunch or light lunch. I made this for our lunch today. I forgot to soak beans this morning, so had to go down to the shops to get a canned bean 🙁 I try not to use canned foods but sometimes like today I have to. Boiling un-soaked beans can be a pain – taking way too long and not getting desired soft tender beans. Just make sure when you use canned beans, you need to drain and rinse thoroughly. Oh well.. I will be more prepared next time. My trick is to add cayenne pepper and preserved lemon in the casserole dishes, which gives nice kick and subtle lemony taste. It really makes a difference and gives much more flavour compared to when using just tomato based sauce. Runny egg right in the middle and melted brie cheese also adds creaminess to the dish as if I used butter to it. Delicious! Please don’t use a canned baked beans on toast for your breakfast, which is full of salt and preservatives. Make your own with your favorite ingredients!

1 can of mixed beans – Don’t be lazy like me. Soak your beans for a few hours or preferably over night. Any kinds of beans are good. Chick peas, broad beans, red kidney beans, black beans, etc
2 medium sized carrot
1/2 zucchini
1/3 green spring onion
1/2 preserved lemon, optional
1 heap table spoon of tomato sauce
1 teaspoon of smoked paprika
1/2 teaspoon of cayenne pepper, optional
50g brie cheese
2 eggs
salt and pepper to taste

Cook your veggies and sauce in a wok or pan until they are cooked. Transfer to casserole dish. Make a little well and crack egg into it. Put brie cheese and spring onions on top. Microwave or bake in the preheated oven (180) until eggs are done to your liking. Drizzle e.v.o.o before serve. There is not really a rule making this bean casserole dish. Use whatever you like or you have in the fridge.

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