This Two Bean Casserole is a delicious and nutritious meal that can be adjusted for which vegetables are currently in season. The casserole can be served with rice, pasta or polenta, but my daughter’s favourite is for it to be served with naan bread!
The recipe may appear to have quite a number of ingredients, but honestly, once you have chopped the vegetables there really is nothing to it. This is one of my go-to recipes for a quick, healthy, yummy meal which is particularly good in winter.
Two Bean Casserole
Ingredients
- 1 tablespoon garlic infused olive oil
- 1 onion diced
- 1 carrot chopped
- 1 potato cubed
- 1 sweet potato cubed
- 1 zucchini chopped
- 60 gram baby spinach
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 1 cup vegetable stock
- 1 can kidney beans
- 1 can cannellini beans
- 1 can condensed tomato soup
Instructions
- Heat the oil in a large pot and add onion, carrot, potato and sweet potato. Cook until vegetables are tender.
- Add the zucchini, curry powder, soy sauce and stock. Bring to a simmer and simmer for 2-3 minutes.
- Add the kidney beans, cannellini beans and soup and simmer for 7-10 minutes.
- Stir in the baby spinach. Serve.
Notes
About the Author
Sally is a home organisation and budgeting expert with a passion for helping families take the stress out of everyday tasks by creating simple, efficient and cost-effective processes. Her strategies can result in more time and energy being available to spend time doing what you love. Sally is a quiet budgeting queen, home organisation specialist, wife, mother, animal-loving mathematician and so much more.
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