Butter Bean Casserole
Updated: Apr 23
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
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
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.
Add beans, tomatoes, artichoke hearts and herbs to the skillet and mix together. Cook on medium for 6-8 minutes covered.
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.