Shallot & Butterbean Casserole

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Shallot & Butterbean Casserole

Filling, tasty and beyond peeling a few shallots and chopping some garlic, this casserole takes practically no time to prepare!

Ingredients:

8 Shallots, peeled and trimmed

3 cloves of garlic, roughly chopped

2 tins of tomatoes

2 tins of butterbeans, drained and rinsed

1 tbsp of tomato puree

Sea salt

Freshly ground black pepper

Olive oil

Method:

1. Preheat the oven to 160c/ 320f/ gas mark 2.

2. Place a casserole pan over a medium heat and pour in 2 tablespoons of olive oil followed by the garlic and shallots. Allow the garlic and shallots to start gently cooking and lightly colour for 4 or 5 minutes, stirring occasionally.

3. Add the tins of tomatoes plus 1/2 a tins worth of water, butterbeans, tomato puree and season with salt and pepper before mixing everything together.

4. Bring to a simmer and cover with a lid before transferring the casserole to the oven. Allow to cook for 45 minutes. Serve with crusty bread!

Enjoy!

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