Mediterranean Vegetable & Pinto Bean Casserole

This clean eating vegetable and bean casserole is full of the rich, fresh flavours of the Mediterranean. This stew is a nutritious source of fibre and energy-rich complex carbohydrates.


  1. In a large saucepan, gently sauté the onions and garlic in the olive oil for 5 minutes until soft and translucent.
  2. Add the paprika to the pan and continue to cook gently for another couple of minutes.
  3. Add the aubergine to the pan and stir to coat with the spice. Allow the aubergine to cook for a few minutes and soak up the paprika and oil.
  4. Tip the courgettes, tomatoes and water into the pan. Stir then simmer with the lid on the pan, for 40 minutes, or until the vegetables are soft and tender.
  5. Drain and rinse the pinto beans in water, then add them to the casserole. Allow the beans to heat through, season to taste with salt and pepper, then serve.
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