Bean Casserole

PennyAuthorPenny
00DifficultyBeginner

A tasty meat free casserole

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Yields4 Servings
Cook Time55 mins

 3 tblspn olive oil
 4 celery sticks diced
 4 medium carrot diced
 3 leeks, trimmed sliced
 2 garlic cloves, minced
 100ml white wine or use water
 2 tins chopped tomatoes
 Grated zest and juice of 1 lemon
 About 700ml hot vegetable stock
 Tin borlotti beans, drained
 Tin cannellini beans, drained
 Or use baked beans or mixed beans
 Dash of Worcestershire sauce
 Salt and pepper
 Fresh oregano and thyme leaves picked

1

Heat the oil in a large saucepan over a medium heat.

2

Add the celery and carrots and cook, stirring, for 7-8 minutes.

3

Add the leeks, cook for 3-4 minutes, then stir in the garlic and wine. Let the wine cook out for a few minutes.

4

Add the tomatoes and lemon zest and season well.

5

Add the stock, bring to the boil, then simmer for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced.

6

Stir in the beans and Worcestershire sauce then cook for 5 another minutes.

7

Remove from the heat and stir in the oregano or thyme and the lemon juice.

8

Check seasoning

9

Serve with crusty bread

Ingredients

 3 tblspn olive oil
 4 celery sticks diced
 4 medium carrot diced
 3 leeks, trimmed sliced
 2 garlic cloves, minced
 100ml white wine or use water
 2 tins chopped tomatoes
 Grated zest and juice of 1 lemon
 About 700ml hot vegetable stock
 Tin borlotti beans, drained
 Tin cannellini beans, drained
 Or use baked beans or mixed beans
 Dash of Worcestershire sauce
 Salt and pepper
 Fresh oregano and thyme leaves picked

Directions

1

Heat the oil in a large saucepan over a medium heat.

2

Add the celery and carrots and cook, stirring, for 7-8 minutes.

3

Add the leeks, cook for 3-4 minutes, then stir in the garlic and wine. Let the wine cook out for a few minutes.

4

Add the tomatoes and lemon zest and season well.

5

Add the stock, bring to the boil, then simmer for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced.

6

Stir in the beans and Worcestershire sauce then cook for 5 another minutes.

7

Remove from the heat and stir in the oregano or thyme and the lemon juice.

8

Check seasoning

9

Serve with crusty bread

Bean Casserole

10 thoughts on “Bean Casserole

  1. Just made the Bean Casserole gift the first time…YUM! Feeling very virtuous too with all those veg and beans. My partner is a vegetarian so I made a replacement Worcestershire sauce (2 tsp HP Sauce mixed with 1 tsp of Smokey Barbecue sauce). The “serves 4” bit is, for once, not correct in a positive way…this recipe makes loads!! Will definitely do this again.

  2. Update on yesterday’s review: had 2 bowls of this yesterday and then today had 3 more portions, this time with sausages. And there’s still some bean casserole left! My partner had Quorn sausages and me and my son had regular frozen pork sausages (which kept the cost down). Some crusty bread ensured nobody left the table wanting more.

  3. I thought this tasted ok, like the idea of doing it with sausages so might try that next time. Halved the recipe and it still easily made 3 adult portions. Really low in calories which was great. Used water instead of wine, mix of canellini and butter beans, bottled lemon juice (left out the zest) and fresh thyme.

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