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21 December 2012,01:32 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Drain the kidney beans and rinse well under running cold water.
  • Put in a large saucepan, cover with plenty of fresh cold water and slowly bring to the boil.
  • Skim off the surface with a slotted spoon, and then boil rapidly for 10 minutes.
  • Half cover the pan and simmer for about hours, until tender.
  • Melt the butter in a large saucepan, add the onion and gently fry for about 5 minutes, until softened.
  • Add the celery and carrots, cover and gently cook for 5 minutes.
  • Add the flour and gently cook, stirring, for 1-2 minutes. Remove from the heat and gradually blend in the stock.
  • Bring to the boil, stirring constantly, then simmer for 5 minutes. Season to taste.
  • Add the runner beans and simmer for a further 5 minutes, then add the courgettes.
  • Cook for a further 5-10 minutes, until the vegetables are tender but still with a bite to them.
  • Drain the kidney beans, add to the vegetables and heat through for about 5 minutes.
  • Taste and adjust seasoning, then turn into a deep flameproof dish.
  • Mix the breadcrumbs and cheese together. Sprinkle on top of the bean mixture, then brown under a hot grill until crisp and crusty.
  • Serve hot, accompanied with whole meal bread and a green salad.


  • 50 grams dried red kidney beans, soaked overnight
  • 15 grams butter
  • ½ medium onion, skinned and roughly chopped
  • 50 grams celery, sliced
  • 50 grams carrots, sliced
  • 10 ml plain flour
  • 150 ml vegetable stock
  • Salt and pepper
  • 50 grams runner beans, topped and tailed
  • 50 grams courgettes, sliced
  • 15 grams fresh whole meal breadcrumbs
  • 50 grams Cheddar cheese, grated

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