SPICY BEAN CASSEROLE Preparation time: 10 minutes (plus standing time) | Cooking time: 1 hour 1/2 cup dried red kidney beans 1/2 cup dried chick peas 2 teaspoons margarine 1 medium red onion, sliced thinly 1 medium carrot, chopped coarsely 1 small red bell pepper, chopped finely 1 clove garlic, crushed 1 small fresh red chili, chopped finely 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 410g can no-salt-added tomatoes 1/2 cup vegetable stock 2 teaspoons no-salt-added tomato paste 1/2 cup canned no-salt-added corn kernels, drained 2 teaspoons finely chopped fresh parsley

Cover beans and chick peas with water in small bowl. Stand overnight; drain.

Heat margarine in large saucepan; cook onion, carrot, bell pepper, garlic and chili until onion is soft.

Stir in cumin, cinnamon and nutmeg; cook for further minute. Stir in beans and chick peas, undrained crushed tomatoes, stock and paste.

Bring to boil; simmer, covered, for about 45 minutes, stirring occasionally, or until beans and chick peas are tender. Stir in corn; simmer for further 5 minutes. Sprinkle with parsley just before serving.

Serves 2.

Per serving: 6.7g fat; 280 calories.

STORE: Recipe can be made a day ahead refrigerated, covered.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks