Mexican bean casserole

Name: Mexican bean casserole
Ingredients: 2 teaspoons vegetable oil; 1 medium onion, diced; 160g frozen pepper, thawed, or ½ fresh green pepper and ½ fresh red pepper, sliced; 1 clove garlic, crushed; ½ teaspoon chilli powder (optional); ½ teaspoon ground cumin; Freshly ground black pepper, to taste; 1 x 400g can mixed beans or pulses in water, drained; 1 x 400g can chopped tomatoes; 1 x 198g can salt-free sweetcorn, drained, or 160g frozen sweetcorn, thawed; 200ml water

www.wcrf.org

Proof that hearty and healthy can coexist in one recipe, this cassarole is a low calorie alternative to baked beans. Serves 4. Prep time: 25 minutes

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Ingredients

2 teaspoons vegetable oil
1 medium onion, diced
160g frozen pepper, thawed, or ½ fresh green pepper and ½ fresh red pepper, sliced
1 clove garlic, crushed
½ teaspoon chilli powder (optional)
½ teaspoon ground cumin
Freshly ground black pepper, to taste
1 x 400g can mixed beans or pulses in water, drained
1 x 400g can chopped tomatoes
1 x 198g can salt-free sweetcorn, drained, or 160g frozen sweetcorn, thawed
200ml water