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  • Philip Munda

Butter Bean Casserole

Updated: Apr 23, 2021

I stumbled across a version of this casserole while trying to find a good vegetarian dish to prepare. It came together so much better than I expected and was really quick to make as well. We ate it with some toasted sourdough which soaked up the flavours really well.

Time: 40 Minutes

Serves: 4

Difficulty: Easy


  • 1 Tbsp Olive Oil

  • 1 Onion (Diced)

  • 250g Sundried Tomatoes (drained and chopped)

  • 4 Cloves Garlic (minced)

  • 2 Tins Butter Beans (drained and rinsed)

  • 1 Can Diced Tomatoes

  • 1 Can Artichoke Hearts (drained and chopped)

  • 250g Kale (roughly chopped)

  • 1 Tsp Dried Oregano

  • 1 Tsp Dried Thyme

  • 1 Bay Leaf

  • 1 Tbsp Red Wine Vinegar

  • Salt & Pepper


  1. Heat olive oil in a skillet on medium heat before adding the diced onions, fry for 2 minutes before adding the garlic and sundried tomatoes and frying for 2 minutes.

  2. Add beans, tomatoes, artichoke hearts and herbs to the skillet and mix together. Cook on medium for 6-8 minutes covered.

  3. Add the kale to the skillet and cook for 2-4 minutes until the kale wilts. Add the red wine vinegar, salt & pepper to season and serve with toasted sourdough.

Happy Cooking!


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