Kidney Bean and Vegetable Gratin

Kidney Bean and Vegetable Gratin

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Serves 4

Preparation time – 5 minutes
Cooking time – 25 minutes

Packed full of rich warming flavour, wonderful served with a cooling Greek yoghurt and crusty bread.


Nutritional value per serving:
Protein 26 g; Fat 22 g of which saturates 8 g; Carbohydrate 85 g of which sugars 36 g; Energy 625 kcal.


3 tbsps virgin olive oil 1 medium onion, finely chopped 2 medium sticks celery, thinly sliced 2 cloves garlic, crushed 1 medium red pepper, deseeded and chopped 125 g/; 4 ½ oz seedless raisins Pinch of dried oregano Pinch of dried crushed red chillies 1 tsp ground cumin Salt and freshly ground black pepper 400 g/ 14 oz tinned chopped tomatoes 175 g/ 6 oz broccoli, cut into small florets Handful of fresh coriander, chopped 420 g / 14 ½ oz tinned kidney beans, drained and rinsed 275 g/ 9 ¾ oz cooked long grain rice 125 g/ 4 ½ oz frozen sweetcorn 70 g/ 2 ½ oz Parmesan cheese


  1. Put a kettle of water on to boil. Heat the oil in a large heavy-based saucepan over a very low heat.
  2. Add the onions, celery and garlic to the oil and fry gently for 5 minutes.
  3. Add the pepper, raisins, oregano, crushed chillies and cumin and fry for 2 minutes.
  4. Add salt and pepper, tinned tomatoes and 5 tbsps of water. Bring to the boil, reduce the heat and simmer for 5 minutes.
  5. Put the broccoli florets into a saucepan, cover with the boiling water, bring back to the boil and cook for minutes. Drain and set aside.
  6. Preheat the grill to medium.
  7. Add the kidney beans, cooked rice and sweetcorn to the vegetable mixture. Return to the boil, lower the heat and simmer for 2 minutes. Add the broccoli and heat through for a further minute.
  8. Remove the pan from the heat, stir in the coriander and grate the Parmesan over the top.
  9. Grill for 5 – 6 minutes to melt the cheese.
  10. Serve immediately.

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