Bean casserole

Bean casserole

A hearty vegetarian casserole that's really comforting on a cold day

By , 21 September 2015

(3 votes)

Bean casserole

  • 2 Hours 30 Mins

  • Serves: 4

Nutritional Info
Each 424g serving contains

  • Energy

    1498KJ

    358KCAL

    18%

  • Fat

    12.9g

    med

    18%

  • Saturates

    4.3g

    low

    22%

  • Sugars

    8.2g

    low

    9%

  • Salt

    1.20g

    low

    20%
of your reference intake.
Typical energy values per 100g: 353kJ/84kcal.
Ingredients
  • 200g Asda Organic Dried Exotic Bean Mix
  • 1 tbsp olive oil
  • 1 medium red onion, sliced
  • 15g butter
  • 250g chestnut mushrooms, halved
  • 1 garlic clove, finely chopped
  • 2 tbsp tomato purée
  • 500ml hot vegetable stock
  • 2 tsp dried oregano
  • 2 tbsp chopped flat-leaf parsley
  • ½ jar 280g Asda Extra Special Semi-Dried Tomatoes, drained
  • ½ jar 280g Asda Roasted Red Peppers, drained
  • 2 courgettes, thickly sliced
  • 1 tbsp cornflour
Method

  • Soak the beans as per instructions. Drain, rinse and put in a pan with fresh water. Boil for 10 minutes. Reduce the heat, cover and simmer for 70 minutes. Drain, then put in a casserole dish.

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Heat the oil in a pan and cook the onion. Add half the butter, the mushrooms and garlic and cook for 4-5 minutes. Add to the casserole along with the purée, stock, oregano, parsley, tomatoes and peppers. Cover and cook in the oven for 30 minutes.

  • Heat the rest of the butter in a pan and cook the courgettes for 2-3 minutes. Add to the casserole, cover and cook for 5 minutes. Mix the cornflour with water and stir in. Cook for another 5 minutes.