2 medium onions sliced.
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.