Kidney Bean & Vegetable Gratin

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely sliced
• 4 garlic cloves, crushed
• 1 red pepper, chopped
• 125 g seedless raisins
• 1 teaspoon ground cumin
• 1 pinch dried oregano
• salt and pepper
• 400 g canned whole tomatoes
• 400 g cooked kidney beans
• 275 g cooked rice
• 300 g cooked broccoli
• 50 g parmesan cheese

1. Heat oil in large pan, add onion, carrots and garlic and fry for 5 minutes, stirring once in a while.
2. Add pepper, raisins and seasonings stir and fry for 2 minutes.
3. Chop the tomatoes and stir in with their juice and 5 tablespoons of water, bring to the boil, lower the heat and simmer for 5 minutes.
4. Add rice and kidney beans and continue simmering and stirring for 5 minutes.
5. Add the broccoli and simmer for 10 minutes, mixing so it doesn't burn.
6. You might need to add a bit more water.
7. Transfer to a suitable dish and grill for 5-6 minutes with parmesan cheese on top.
8. (I never did this step and didn't feel the need for cheese).
9. Enjoy!

olive oil, onion, carrots, garlic, red pepper, raisins, ground cumin, oregano, salt, tomatoes, kidney beans, rice, broccoli, parmesan cheese

Taken from www.food.com/recipe/kidney-bean-vegetable-gratin-160130 (may not work)