Wholesome and warming! Packed full of veggies and a variety of different beans for added depth and texture.

Butterbean casserole Portrait
4 people

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What you'll need

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 carrot, chopped
1 leek, chopped
1 tbsp Tarantella Organic Tomato Puree
1x400g tin Tarantella Organic Peeled Plum Tomatoes
200g tinned butter beans, rinsed and drained
400g tinned flageolet beans, rinsed and drained
222ml red wine
250ml hot vegetable stock
1 tbsp fresh thyme leaves

How to make it

  1. Heat the oil in a large pan and fry the onion, garlic, carrot and leek until soft.
  2. Add the tomato puree, Tarantella Tomatoes, beans, red wine, stock and thyme and simmer for 15 to 20 minutes.
  3. Serve with mashed potato.

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