Prep Time = 30 Mins
Cooking Time = 1-2 Hours
Serves = 4-6
A tummy warming low-calorie casserole with a little kick.
2 Onions – Roughly Chopped
2 Red Peppers – Deseeded & Roughly Chopped
4 Garlic Cloves – Finely Chopped
2 Carrots – Peeled and Sliced
300g Butternut Squash – Peeled & Diced
500ml Chicken Stock
400g Tinned Chopped Tomatoes
4 tbsp Tomato Purée
400g Tinned Cannellini Beans – Drained & Rinsed
400g Tinned Red Kidney Beans in Chilli Sauce
1 ½ tbsp Cajun Seasoning
1 tbsp Smoked Paprika
1 tbsp Worcestershire Sauce
1 tsp Tabasco Sauce
600g Lean Gammon Steak – Cut into large pieces
Preheat oven to 200℃/180℃ Fan/Gas Mark 6
Coat an ovenproof casserole dish with the cooking spray.
Put the peppers and onions in a pan to stir-fry for 4-5 minutes over a medium-heat heat.
Add in all the remaining ingredients and bring to a boil. Transfer into the casserole dish, cover and bake for 1½ hours until the gammon has become tender.
Season to taste and serve with either a crisp loaf of bread or steamed veggies.