Butter Bean & Potato Casserole Recipe

Ingredients :

Serves 4
Preparation time : 15 minutes
Cooking time : 1 hour

• olive oil spray

• 1 mild Spanish onion, sliced

• 2 garlic cloves, crushed

• 200g (7oz) potatoes, peeled and diced

• 65g (2½oz) turnip, peeled and thinly sliced

• 2 x 410g (13½oz) cans butter beans, rinsed and drained

• 100ml (3½fl oz) red wine

• 400g (13oz) can chopped tomatoes

• 250ml (8fl oz) vegetable stock

• pinch of paprika

• 1 bay leaf

• 2 tablespoons chopped flat leaf parsley

• salt and pepper

Method :

1. Spray a flameproof casserole pan with oil, add the onion and cook over low heat for 10 minutes. Add the garlic, potatoes, turnip and butter beans and stir to combine.

2. Add all the remaining ingredients, season to taste and bring to a simmer.

3. Transfer the casserole to in a preheated oven, 180°C (350°F), Gas Mark 4, and cook for 45 minutes. Check the seasoning, remove the bay leaf and sprinkle with chopped parsley. Serve with a green salad, if liked.

Variations :

For butter bean & tomato casserole, omit the potatoes and turnips and instead use 2 sliced onions, 3 x 410g (13½oz) cans butter beans and 2 x 400g (13oz) chopped tomatoes. Add several sprigs of fresh oregano and simmer on the hob for 15 minutes, rather than in the oven. Serve warm with crusty bread.