This is one of my all time favorite dishes. It is healthy and rich in proteins but also indulging and you wont believe how beans turned out to be so delicious. Adding lots of veggies in this dish is just the perfect combination with the buttery beans. They will melt and become one with beans and that’s what makes beans so delicious. This butter bean casserole with veggies is perfect for meal prep especially if you take it in your lunch box , warm it in the microwave and eat it at your work.
This casserole is one of those recipes that can keep you full for very long. The butter beans are rich in proteins and fibers. They are low-calorie and contain healthy carbs. This butter bean casserole is also made with veggies like celery, carrots, onions, tomato, green and red peppers. It is also spiced with an amazing aroma from parsley, oregano, smoked paprika, chili powder, bay leaves and pepper. I also add a tablespoon of apple cider vinegar because it gives the dish a little tartness.
How to make butter bean casserole with veggies ?
First you have to soak your butter beans overnight if you want to do this casserole with dried butter beans. Then boil the beans until they become soft. You can also make this with canned butter beans, witch is easier and less time consuming.
Start by dicing all of your veggies. Heat a large skillet or a large pot over medium heat and add the oil, onion, celery and salt. Let it cook until the onions have become soft. Add the carrots, red and green peppers, the spices and stir. After 5 minutes that the veggies have become soft, add the butter beans and stir. Let it cook for another 2 minutes.
Meanwhile heat the oven to 180 degrees Celsius.
Than add the tomato puree or fresh tomatoes into the skillet with butter beans and veggies. If you want to spice things up add some sun dried tomatoes. But this is totally optional. Remove the skillet from heat.
Transfer the mix with butter beans and veggies into a baking tray and add water so it covers all the veggies. Put the baking tray into the oven and bake for 50-60 minutes, until half of the water has evaporated and the casserole with butter beans becomes crispy on top.
You can garnish with parsley or chili flakes. You can also eat this with toasted rye bread, as is or with a bowl of rice. It goes well with sauerkraut or kimchi.
If you make the butter bean casserole, please let us know. You won’t regret making this. It will become your favorite too. Share with us your thoughts and opinions through our social media and don’t forget to tag us on Instagram.
This is healthy and rich in proteins but also indulging and you wont believe how beans turned out to be so delicious. This butter bean casserole with veggies is perfect for meal prep especially if you take it in your lunch box, warm it in the microwave and eat it at your work. This casserole is one of those recipes that can keep you full for very long. Even when you invite friends over you will want to serve them this wonderful dish.
Serves : 4-5
Ingredients
- 1+1/2 cups dried butter beans, soak them overnight
- 1 medium carrot, diced
- 1 stalk of celery, diced
- 1 medium onion, diced
- 1 red or yellow pepper, diced
- 2 green peppers, diced
- 2 medium ripe tomatoes, diced ( If you don’t have tomatoes use 4 tbsp of tomato puree or passata)
- handful of parsley
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp chili powder
- 4 bay leaves
- 1 tbsp apple cider vinegar
- salt and pepper to taste
- water
Preparation
- First you have to soak your butter beans overnight if you want to do this casserole with dried butter beans. Then boil the beans for 30-40 minutes until they become soft.
- Heat a large skillet or a large pot over medium heat and add the oil, onion, celery and salt. Let it cook until the onions have become soft.
- Add the carrots, red and green peppers, the spices and stir. After 5 minutes when the veggies have become soft, add the butter beans and stir. Let it cook for another 2 minutes.
- Meanwhile heat the oven to 180 degrees Celsius.
- Than add the tomato puree or fresh tomatoes into the skillet with butter beans and veggies. Cook for 5 minutes. Remove the skillet from heat.
- Transfer the mix with butter beans and veggies onto the baking tray. Now is time to add the apple cider vinegar to the tray. Also add water so it covers all the veggies. Put the baking tray into the oven and bake for 50-60 minutes, until half of the water has evaporated and the casserole with butter beans becomes crispy on top.
- Enjoy !
Notes
- You can also make this with canned butter beans, witch is easier and less time consuming.
- If you want to spice things up add some sun dried tomatoes.
- You can also substitute celery with leek or peppers with other peppers.
