This vegetarian Italian bean casserole recipe is made with two different types of beans: borlotti and cannellini.
• 3 tbsp olive oil
• 4 celery sticks, roughly diced
• 4 medium carrots, roughly diced
• 3 leeks, trimmed, washed and sliced
• 2 garlic cloves, crushed
• 100ml white wine
• 2 x 400g cans chopped tomatoes
• Grated zest and juice of 1 lemon
• About 700ml vegetable stock, hot
• 410g can borlotti beans, drained and rinsed (I usd butter beans)
• 410g can cannellini beans, drained and rinsed
• Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish. (I used a good bunch of fresh oregano)
01.Heat the oil in a large casserole or saucepan over a medium heat. Add the celery and carrots and cook, stirring, for 7-8 minutes. Add the leeks, cook for 3-4 minutes, then stir in the garlic and wine. Let the wine cook out and reduce for a few minutes.
02.Tip in the tomatoes and lemon zest and season well. Add the stock, bring to the boil, then simmer fairly rapidly for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened.
03.Stir in the beans (add a dash of hot water, if necessary) and cook for 5 minutes. Remove from the heat and stir in the oregano or thyme and the lemon juice. It’s worth re-checking the seasoning now. Spoon the casserole into bowls and garnish with fresh oregano or thyme leaves.
cheats version – pack of Waitrose six bean mix, can of tomatoes and some vegetable stock that was left over. plus a slug of red wine because that’s what was open, and some dried oregano – super fast and tasted great.
(oh, and a dollop of yogurt in the middle!)
Thanks for the suggestion
The Bean mix is 44%Beans, onion, carrot, peppers, garlic puree, parsley
(black turtle beans, borlotti beans, butter beans, cannellini beans, haricot beans, red kidney beans)
Like the look and sound off this very much. Will be trying this for tonight! I have made similar before.
Tasted delicious, having no white wine I substituted cider vineger and used dried oregano. Will be definitely making this again
Lovely recipe. I calculated mine was 230 calories per serving though, after weighing everything. I will definitely make again as very easy and nourishing, thank you.
This was really tasty and even better when reheated. I added some cooked chicken and it goes well with that too.
This recipe is printed online here
http://www.deliciousmagazine.co.uk/recipes/italian-bean-casserole/
states it is
Nutritional info per serving
Calories 176kcals
Fat 5.1g (0.8g saturated)
Protein 8.5g
Carbohydrates 23.4g (10.1g sugar)
Salt 0.7g
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