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Cauliflower and Carrot Bean Casserole with Pineapple, Fennel and Kale
Rich and spicy bean casserole with a colourful array of vegetables.
  1. Slice the peppers and carrots into strips about 2cm by half a cm. Cut the cauliflower into approx 2cm square pieces. Cut the kale into strips and the fennel into small pieces. Put them all into a very large casserole pot.
  2. Add the spices, the salt, the linseeds and 4tbsps of the olive oil and mix together so the spices get well distributed.
  3. Drain the beans and add them, the tin of pineapple with the juice, and the tins of tomatoes. Rinse the tomato tins with a tinful of water and add that too. Mix well.
  4. Drizzle 2 tbsps of oil over the top, cover and put in the oven. Cook for three hours at 200C. This will produce a rich carmelised sauce.