Vegan Spanish CasseroleSubmitted by: TREEHUGGER73
IntroductionEasy to make and delicious, especially served with a glass of Rioja and crusty warm bread.
Ole! Easy to make and delicious, especially served with a glass of Rioja and crusty warm bread.
Olive oil for frying ( I have some homemade Chili oil that I used )
1 cup each of 3 different types of beans of Beans ( I used Chickpeas, Pinto and red kidney )
Half a large Onion
3 cloves Garlic, chopped
1 cup red bell peppers, thinly sliced
10 pitted black Olives, chopped
2 tins Tomatoes
2 table spoon Tomato puree
Half a teaspoon salt
Dash of Soy sauce
1 Bay Leaf
Number of Servings: 6
Recipe submitted by SparkPeople user TREEHUGGER73.
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I make something similar quite often, and yes, it's soupy, but oh so good and filling! Unlike DARKMAGE, I ALWAYS drain my canned beans, and rinse them too. It removes the excess starches (aka calories). - 1/19/09
Reply from TREEHUGGER73 (1/21/09)
I rinse my Beans too
Might be why yours was extra Soup like Dark one.