Casserole: Spicy bean and meat recipe

This casserole is a very spicy but delicious eat! You can add more spices if you want to enhance the flavour. The casserole utilizes canned food to make it cheaper to cook. You can also use any type of beans or meat. Really, the flavour is controlled mostly by how strong the stock is. You can see a shorter version here.

Meats for the casserole.

Often I would suggest using sausage or any meat that cooks quite quickly; if you’re using other meat though- make sure to put a thermometer through the dish if you’re taking it out and make sure that it’s around 75-90 Celsius.

If you’re not wanting to have it too spicy and want a light one, I did a chipolata variation. All you would need to do is to remove the cayenne chilli powder!

Substitutions

You can substitute the mixed beans with really any bean you want. You can use other flours as well- though some are better than others. Cornflour is always the best for thickening- but make sure to use less if you use a strong thickener.

You can also substitute any of the vegetables for anything you want. The great thing with casseroles is that you can customize them however you want!

Topping the casserole

You can apply toppings onto the casserole; I used paprika for this one. You could add any powder to melt into it after it’s straight out of the oven. I would try garlic powder next time I create this dish again. Then again, feel free to mix and match different flavours! Experimentation is the key to finding new recipes and favourite flavours!

spicy bean and meat casserole
It was absolutely delicious! You should try it!
spicy bean casserole

Spicy Bean and Meat Casserole

Josh N.
Prep Time 1 hr
Cook Time 2 hrs
Total Time 3 hrs
Course Main Course
Cuisine British
Servings 4

Ingredients
  

  • 1 can mushrooms
  • 1 can mixed beans
  • 500 (or 1l) ml stock liquid
  • 2 red onions
  • 1 whole garlic
  • 4 celery sticks
  • 4 chili peppers
  • 1 tbsp paprika
  • 1 tsp turmeric
  • 1 tbsp parsley
  • 1 tbsp thyme
  • 2 cans chopped tomato
  • 100-200 grams grated cheese
  • 400 grams any evenly chopped meat
  • variable flour for use to cover the meat to add thickness to the casserole. If you don't use meat- just add flour to the casserole instead and mix thoroughly.

Instructions
 

For the stock

  • If you're creating the stock from scratch- put any vegetable cuttings into a pot of water (make sure to wash them first) then boil for half an hour.
    You may leave the stock step after you've browned all the vegetables- to use those cuttings before popping the casserole in the oven.
    DONT DISPOSE OF THE CANNED LIQUID- put it into the stock water as well! It has so many nutrients inside of it! If you don't want it too liquidy- make sure to reduce it.

Casserole

  • Preheat oven to 180C fan.
  • Chop the red onions into slices along with the garlic.
  • Brown the red onions and garlic, slice the celery and peppers.
  • Brown the celeries and peppers- add all the browned vegetables to the casserole dish.
  • Add all of the herbs and spices to the casserole dish then mix together to evenly distribute.
  • Add the canned tomato- then mix again, Cover the meat with flour then add it to the casserole dish.
  • Mix again then add the cheese as the topping then pop into the oven for around an hour thirty to two hours.
  • Leave to cool for around an hour to two.
  • (optional) add paprika to the top of the casserole.

Video

Keyword bean, beans, casserole, meat, spicy

We hope that you enjoyed the recipe a lot! If you have any feedback or ratings on the recipe please do send them!

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