Red Chilli Bean Casserole

A lovely vegetarian dish this robust bean casserole is full of flavour and is very easy to make with Jethro’s Red Chilli & Garlic Sauce. Warming and hearty it is packed with lots of vegetables and pulses for slow-release energy. Serve on its own, or with brown rice or lovely just mopped up with freshly baked focaccia bread.


  • 1 tbsp olive oil
  • 1 red Pepper, seeds removed, finely chopped
  • 1 green Pepper, seeds removed finely chopped
  • 1 red onion, peeled and finely chopped
  • 3 celery sticks, finely chopped
  • salt and pepper
  • 400g can chopped tomatoes
  • 4 tbsp tomato puree
  • 500ml water
  • 400g can cannellini beans, drained and rinsed
  • 400g can butter beans, drained and rinsed
  • 400g can borlotti beans, drained and rinsed
  • 3 tbsp Jethro’s Red Chilli & Garlic Sauce

To serve : Fresh Coriander


  1. Heat the oil in a large saucepan and add the peppers, onion and celery. Season with salt and pepper. Stir. Cook for about 5 minutes.
  2. Add the chopped tomatoes, tomatoe puree and water. Stir. Simmer for about 20 minutes stirring frequently.
  3. Add the canned beans and 3 tbsp Jethro’s Red Chilli & Garlic Sauce. Stir, and simmer for a further 10-15 minutes.
  4. Serve withthe fresh coriander sprinkled over the top.


Posted by: Jethros on 2nd February 2017 @ 5:08 pm
Filed under: Veggie Mains
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