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Butter bean casserole

  • 2
  • Difficulty:Easy
  • 30 MINUTES
  • vegetarian

This butter bean casserole can be served with crusty bread for lunch or an evening meal.

Ideal for:

What you will need:

  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 garlic clove 
  • 1 small (210 g) tin butter beans in water, drained
  • 1 small (210 g) tin of tomatoes
  • 1 medium carrot
  • 1 small courgette
  • 75 g button mushrooms
  • 75 g tinned sweet corn, drained
  • soy sauce
  • 1 tablespoon fresh basil and oregano
  • 1 teaspoon paprika (optional)
  • ½ tablespoon tomato purée
  • Salt and pepper

Method:

1. Prepare the ingredients

  • Peel and chop the onion
  • Peel and mince the garlic
  • Peel and dice the carrot
  • Wash the courgette and dice
  • Clean the mushrooms and cut in half
  • Drain the butter beans and sweet corn

2. Heat the oil and cook

  • In a medium saucepan, add the onion, garlic and cook for 1 min, add the carrot and courgette and cook for 1 min before adding the mushrooms, herbs, spices and tinned tomatoes
  • Add the tomato purée and water as needed

3. Simmer and serve

  • Cook for 20–30 min until the vegetables are cooked
  • Serve with crusty bread

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