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Bean and Gone Casserole

What you need (serves 4-6)

• 225g  (8oz) tin haricot beans
• 225g (8oz) tin of black-eyed beans
• 1 tbsp sweet chutney or pickle
• 1 large onion, chopped
• 4 tblsp sunflower, olive or corn oil
• 2 tblsp wholemeal flour
• ½ pint vegetable stock, warmed
• ¼ tsp ground ginger
• ¼ tsp dried mustard
• 1-2 tsp of dried herbs (2-4 tblsp fresh herbs)

For the topping

• 50g (2oz) grated mature Cheddar
• 1 tbsp fresh parsley (optional)
• 25-50g (1-2 ozs) wholemeal breadcrumbs 

How to make it

1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Cook the onion in the oil until soft in a large pan.
3. Stir in the flour, mustard and ginger and cook for a minute or so.
4. Gradually add in the stock, stirring well between each addition.
5. Season with black pepper and add the herbs and beans and chutney. Simmer for a few minutes.  
6. Transfer the contents to a casserole dish. Stir well.
7. Mix the topping ingredients together and sprinkle over the casserole ingredients.
8. Cook for 40 minutes, until bubbling.   Serve on its own, or with a green salad.