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Bean casserole

This is less spicy than the Mexican bean stew, using more mediterranean flavours.  To be honest, any tins of beans (apart from baked beans!) you have will work well.  Of course you could use dried beans, soaked and then boiled well, in which case I would use about 1 tins worth of dried beans.  The Naughty Knight, who is in the middle of a very fussy phase, refused this at first sight. When his choice was to eat or get ready for bed (it was just before bed time), he decided to eat. And had four helpings.  And exclaimed that we should have it more often.  Irritating little thing.  
Ingredients
  • half large onion, chopped finely
  • 1 clove garlic, crushed or sliced fine
  • 2 tins of beans (e.g. kidney beans, butter beans, mixed beans, black eyed beans etc), drained
  • 1 cup seasonal vegetables, finely diced (e.g. carrot, parsnip, swede, courgette, broccoli, aubergine)
  • 1 cup passata or 2 large tbsp tomato puree
  • glug of left over red or white wine
  • half pint vegetable stock
  • 1 tbsp herbe de provence or dried basil
  • 3 tbsp sweetcorn
  • a handful of greens, spinach or brassica leaves if desired
Method
  1. In a large, heavy saucepan fry the onion until golden. Add the garlic, the beans and diced vegetables and mix well. 
  2. Pour in the passata or tomato puree, wine and vegetable stock.  
  3. Raise the temperature so it bubbles, then reduce the temperature to a simmer and leave for about 30-45 minutes, stirring occasionally.  Add a little more liquid if necessary.  
  4. Add the sweetcorn and cook for a further 10-15 minutes. The beans and vegetables should have a bite to them, and not be too mushy.  
  5. To avoid cooking green vegetables separately, throw in a handful of greens, spinach or brassica leaves if using.
  6. This is good served with brown rice, couscous or pasta.  
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