This was awesome! It made for a very comforting, healthy and yummy casserole that I enjoyed tremendously (yes, I ate the whole thing by myself, I have to admit it blushingly).
As thats what I had on hand I used corn and chickpeas instead of beans and lentils and I added some dried Italian herbs, garlic and chilli powder. This was quick and easy to put together just like promised and tasted super good while giving me loads of important nutrients and vitamins.
THANK YOU SO MUCH for sharing another keeper with us, Dreamer!
Made and reviewed for my chosen chef during Veggie Swap #37 August 2011.
yummo! I did use dried lentils once cooked 10 ounces, 10 ounces of beans and 10 ounces of tomatoes. I did use rotel which gave this a kick. Also added cumin, and dried Italian herbs. Added 2 cloves of garlic with the onions and celery to saute. Thanks for the yummy healthy goodness.
We loved this recipe! I had mixed beans in a chilli sauce to hand so instead of adding the herbs, I added chilli powder and cumin to make a mexican-spiced version. It was really tasty! I mashed some up for the baby and he loved it too! We have already made this a few times and will continue to make it regularly. Thanks for posting!
This was really quick and a good base recipe that could easily be changed up with different kinds of beans and veggies. I couldn't resist adding a bit of garlic but other than that stuck to the directions using the thyme option.
I have made this recipe many times. It is great for when I forget to take meat out of the freezer before leaving the house in the morning. It is good the first time around but better the next day so I often bring the leftovers for lunch.
Very good and easy!