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Hearty Italian Bean Casserole

This Italian Bean Casserole is a great winter warmer. It’s simple to make, budget-friendly and packed full of nutrients. The casserole is highly adaptable, so please feel free to customise it with your favourite beans and veggies. You could even add in some sliced sausage to make a ‘Sausage and Bean Casserole’.
We love to serve this casserole with some warm, crusty granary or garlic bread. It is also delicious served with ‘mini roasties’ using baby/salad potatoes.
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Hands on time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 4

Ingredients
  

  • 1 TBSP extra virgin olive oil plus more for drizzling
  • 1 large red onion diced
  • 2 tsp minced garlic
  • 2 tsp paprika
  • 2 tsp dried oregano
  • ½ tsp chilli powder use mild for children
  • 2 x 400g / 14 oz cans of Italian vine ripened chopped tomatoes (I use the canned Italian chopped tomatoes with basil)
  • 2 TBSP tomato puree (paste)
  • 1 TBSP balsamic vinegar
  • 2 TBSP light tahini
  • 1 tsp unrefined sugar or to taste
  • ½ tsp salt or to taste
  • 2 x 400g / 14 oz cans borlotti beans or other canned beans, rinsed and drained
  • 125 g / 1¼ cups chestnut (crimini) mushrooms finely chopped
  • 1 large handful (about 85g) baby spinach roughly chopped

Instructions
 

  • Gently heat the oil in a large saucepan and cook the onion for a couple of minutes.
  • Stir in the garlic, paprika, oregano and chilli powder, and continue cooking for a couple of minutes.
  • Add the chopped tomatoes, tomato puree, balsamic vinegar, tahini, sugar and salt. Stir through until thoroughly combined.
  • Stir in the beans and mushrooms. Cover with a lid and gently simmer for about 15 minutes. Taste test and add a touch more spice, sweetener or salt if desired.
  • Remove from the heat and stir in the spinach, until it just starts to wilt. Add a light drizzle of extra virgin olive oil to finish (optional, but I find it adds a lovely touch of flavour).
  • Serve warm with some warm bread or roasted potatoes. Any leftovers will keep for up to five days in the fridge. I haven’t tried it yet, but I’m pretty confident that this dish will freeze well too.
Keyword Budget Vegan Meals, Dairy-Free, Easy Vegan Meals, Egg-Free, Gluten-Free, Vegan Casserole, Vegan Comfort Food
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