A hearty vegetarian meal. Perfect for a Sunday night meal in front of the fire.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp oil
2 onions, peeled and quartered
2 tsp minced garlic
2 stalk s celery, sliced
400 g pumpkin, diced
200 g mushrooms, quartered
¼ cup Wattie's Tomato Paste
300 g can kidney beans, well drained
1 cup red wine or water
chopped fresh parsley or rosemary to garnish
2-3 handfuls Wattie's Frozen Whole Baby Beans
400 g can Wattie's Savoury Tomatoes
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How do I make it ?
1. Heat the oil in a large flame-proof casserole dish and add the onions and cook until browned.
2. Add the garlic, celery, pumpkin, mushrooms, Wattie's Savoury Tomatoes and Wattie's Tomato Paste, red wine or water and the kidney beans. Stir, cover and simmer 15 minutes until the pumpkin is tender.
3. Stir in the Wattie's Frozen Whole Baby Beans and simmer two minutes until hot, do not overcook the beans.
Kraft Kitchen Tips!
Serve hot over rice or pasta, garnished with chopped parsley or rosemary.