6 Medium potatoes, cut into wedges
1 Onion, roughly chopped
2 Celery sticks, roughly chopped
1 x 400g can chilli beans
1 x 400g can mixed beans
1 x 400g can tomatoes (optional)
150ml Vegetable stock
6tbsp Sour cream
Preheat the oven to 220C/425F/Gas mark 7.
Place the wedges in a bowl and toss in half of the oil. Lay on a baking tray and bake for 30-35 minutes. Turning half way through.
I cover the wedges for the the first 5 minutes with tin foil, this steams the potatoes and leaves the insides fluffy while the outside is crisp.
Add the chilli beans, mixed beans and vegetable stock and simmer for 15-20 minutes.
Pour the casserole in bowls, drizzle with sour cream and serve immediately alongside potato wedges.