Ingredients
Scale
- 1 cup Randall Pinto Beans, drained and rinsed
- 1 cup red pepper, chopped
- 1 cup sweet onion, chopped
- 1/2 cup carrot, grated
- 2 tbs garlic, minced
- 1/2 cup broccoli, divided into mini florets
- 1 plum tomato, diced
- 1 tbs dried basil
- 1/2 cup fresh parsley, chopped
- 2 cups cheddar cheese, coarsely grated
- 1 egg
- 2 tbs milk
- 2 tbs olive oil, plus additional for greasing the cake pan
- Kosher salt and fresh ground pepper, a generous grind
Instructions
- Preheat oven to 350. Grease an 8 inch cake pan with olive oil. Heat remaining olive oil in a skillet over high heat until shimmering.
- Add red pepper, onions, garlic, tomato, carrots, broccoli and dried basil. Cook until fragrant and slightly softened then remove from the stove and stir in parsley and Randall Pinto beans.
- In a mixing bowl whisk together the egg, milk, pinch of salt and a generous grind of pepper. Stir in cheddar cheese. Spoon 1/4 of the mixture in the cake pan. Spread the mixture out so that it coats the bottom of the pan. Add the vegetable mixture to pan.
- Pour remaining mixture on top and give the pan a little bit of a shake so that some of the cheese mixture works its way down into the vegetables.
- Cook for 20 min or until brown and bubbly.