Rice and Bean Casserole

Serves 4

2 cups cooked kidney beans
2 cups cooked brown rice
4 eggs, lightly beaten
4 mushrooms, chopped
1 cup chopped onion
2-3 cloves garlic crushed (optional)
1 red bell pepper, chopped
1 tsp coriander
1 tsp turmeric
2 tablespoons tamari or soya sauce
3 tablespoons olive oil
Sea salt & black pepper to taste
2 medium very ripe tomatoes, thinly sliced
Cook the onion, garlic, mushrooms and bell pepper in olive oil until softened.

Preheat the oven to 180°C (356°F).

Place all ingredients except tomatoes, parmesan cheese and breadcrumbs in a greased oven proof casserole dish. Arrange sliced tomatoes on top and sprinkled with combined parmesan cheese and breadcrumbs.

Bake in the oven uncovered for 40 minutes.