Vegetable Casserole.

2 medium onions sliced.

2 Garlic cloves crushed.

8oz 225g carrots sliced.

4 celery sticks sliced.

1 large potato cubed.

2 tbsp 30ml paprika.

1oz 25g butter/margarine.

15oz 425g can red kidney beans drained.

1/2pt 300ml vegetable stock.

30ml 2tbsp tomato purée.

30ml 2tbsp cornflour.

1. Fry onions, garlic, carrots, celery, potato and paprika in butter/margarine for 5 minuts.

2. Add beans, stock and tomato purée.

3. Bring to boil and simmer for 20-30 minutes or until tender.

4. Blend cornflour with little water and add to casserole, stir until thickened.

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