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Mixed Bean Casserole with Mashed Avocado

  • people
  • mins


  • 200 g black beans (F50), soaked
  • 200 g black eyed peas (F50), soaked
  • 1 medium onion, cut into 1 cm cubes
  • 1 garlic clove, minced
  • 2 celery sticks, cut into 1 cm cubes
  • 1 medium carrot, cut into 1 cm cubes
  • 1 red pepper, cut into 1 cm cubes
  • 1 tsp ground cumin
  • 1 tsp smoked paprika powder
  • 400 g orange tomatoes (F50), chopped
  • 3 tbsp Knorr Arrabiata Pasta Sauce
  • 1 tbsp lime juice and zest
  • 1 medium avocado, peeled, de-stoned and mashed
  • Step 1
    Cook the black eyed peas and black beans until soft, strain and rinse until cold to remove starch.
  • Step 2
    Heat the oil in a large saucepan then add the onion, garlic, celery, carrots, bell peppers and cook until soft (about 10 minutes).
  • Step 3
    Add the ground cumin, smoked paprika powder, the cooked black beans and black eyes peas, chopped orange tomatoes, 250 ml water and Knorr Arrabiata Pasta Sauce.
  • Step 4
    Let it simmer for about 10 minutes, stirring occasionally. If the casserole starts to dry out, add a little water.
  • Step 5
    Finish the dish off with some lime juice and zest, season to taste.
  • Step 6
    Serve in small bowls with the mashed avocado.

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