• 1 red pepper, deseeded and chopped
  
• 1 medium onion, chopped
  
• 3/4 lb root vegetables (carrots, parsnips, swede etc ) chopped
  
• 1 tin mixed bean salad (Sainsbury's own is good)
  
• 1 tin tomatoes
  
• as much garlic as you like, crushed
  
• 1 1/2 teaspoon yeast extract
  
• 1 tablespoon tomato puree
  
• 2 bay leaves
  
• 1tsp mixed herbs
  
• 1/2 pint water
  
• olive oil
  

Serves 4.

Sautee the onion, pepper and garlic in the olive oil for a few
minutes, in a casserole dish.

Add the vegetables and cook for about five minutes.

Throw everything else into the pan - you may have to adapt the amount
of water depending on the size of your dish, and the amount of liquid
in your tins.

Bring to the boil, then cover and place into a preheated low to medium
oven (about gas 4) Cook for 1.5 hours, checking every half an hour or
so to make sure it is not drying out. Remove the bayleaves before
serving.

Hint - put baking potatoes on the bottom shelf of the oven at the same
time as you put the casserole in - they are delicious cooked slowly.

Source: my mum's friend.