Bean casserole with vegetables

Ingredients:

400 g Canned beans

100 g pumpkin

400 g canned tomatoes

300 g rice boiled

180 g broccoli

2 Art. l. grated hard cheese

2 Art. l. olive oil

1/2 h. l. curry powder

ground black pepper, salt to taste

Pumpkin cut into cubes, fry in butter. Add the tomatoes and simmer for 5 minutes. Connect the vegetables with beans, rice and broccoli into florets dismantled. Simmer together for another 5 minutes, then sprinkle curry.

In form, greased, put the vegetable mass, sprinkle it with cheese and bake 20 minutes at 200 � C.

Serve the pudding hot with tomato juice.