Beany Bake


Casseroled beans (Mexican peas) in a hot tomato sauce.

This needs a pan that will go both stove top and in the oven.


500 gm (dry)
FAIRTRADE red kidney beans
medium onions
cloves garlic
bay leaves
medium tomatoes
dried red chilli peppers



Soak the beans overnight in lots of fresh cold water.

Skin and chop the onions and garlic.

Chop the tomatoes into quarters.


Drain the beans and discard the water.

Put the beans, onion, garlic, bay, hald of the tomatoes and a little cooking oil in the pan.

Add cold water to cover the veg by about 2.5 cm.

On top of the stove bring the casserole to the boil and boil for 10 minutes.

Then bake in the oven at gas mark 4 (180 °C; 350 °F) for about 2 hours. (Check a bean for tenderness after 90 minutes). Cooked beans are tender but not "smashed". Meanwhile fry the remaining tomatoes with the chili peppers in a little cooking oil and add about 30 to 50 ml of beans and juice. Liquidize, and return to the casserole.

Bring the casserole back on top and add salt and FAIRTRADE pepper to taste.

Simmer for a few minutes to mix the flavours.

To serve

Serve with tortillas and a green salad.


Other beans are just as good.