Organically Grown Potato And Red Kidney Bean Casserole Recipe

About this recipe

A hearty and satisfying dinner casserole featuring halal ground beef, kidney beans, and layers of vegetables, all baked to perfection in a savory tomato sauce.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 100 g Sambar Onion Peeled
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 51 g Knorr Thick Tomato Soup
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Slice 3 medium potatoes into thin rounds and arrange them evenly in a buttered casserole dish.
3. 3. Spread the drained and rinsed kidney beans evenly over the potato layer.
4. 4. Season the kidney beans with 1 tsp salt and 1/2 tsp black pepper.
5. 5. Finely chop 1 sambar onion and sprinkle it over the kidney bean layer.
6. 6. Drain and rinse 1 can of kidney beans, then spread them evenly over the onion layer.
7. 7. Pour 1 can (about 400 ml) of tomato soup over the entire dish, ensuring it covers all the layers.
8. 8. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 45 minutes.
9. 9. Remove the cover and bake for an additional 10-15 minutes to allow the top to brown slightly.
10. 10. Let the casserole rest for 5 minutes before serving. Serve warm and enjoy!