Mixed Pulses Casserole

READY IN: 1hr 20mins




  • Simmer the black eyed beans until tender.
  • In a large frying pan or skillet, fry the fennel and carom seeds in the garlic, butter and oil until fragrant.
  • Add the leeks, celery & red pepper and gently fry until soft.
  • Add the mixed pulses and fry for 2 minutes.
  • Add the chopped tomatoes & tomatoe puree and bring back to simmer.
  • Add the chicken stock and return to simmer, adding the seasoning.
  • Stir in the black ham, ¾ of the parmesan, half of the sesame seeds, half of the breadcrumbs, parsley, Worcester sauce and tabasco and simmer until the pulses are soft.
  • Add the (soft) black eyed beans and return to simmer.
  • Wisk the eggs and stir into the pan.
  • Pour into a casserole dish and top with the remaining breadcrumbs, then cheese, sesame seeds and finally a sprinkling of smoked paprika.
  • Place into an oven at 200C for 30 minutes – you may need to cover with cling film to prevent the cheese and breadcrumb topping from over browning.
  • Serve with steamed French beans and basil-butter roasted carrots.