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Quick, Easy, Tomato and White Bean Casserole Recipe

User Rating 5 Star Rating (1 Review)


Tomato and White Bean Casserole Recipe

Tomato and White Bean Casserole Recipe

Photo © StockXpert
Tomato and White Bean Casserole is a hearty, filling, vegetable casserole, perfect for chilly days but so good you will want to eat it year round. The casserole is packed with beans and with the addition of tomatoes is a very healthy dish as a main course or as an accompaniment to other dishes.

Tomato and White Bean Casserole makes a wonderful side dish for roast and braised meats. It is also a great stand-alone dish for a vegetarian.

This tomato and white bean casserole recipe uses canned white beans but you can also use frozen beans as long as they have been precooked before freezing.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 75g / 3oz unsalted butter
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 4 tomatoes, skinned, deseeded and roughly chopped
  • 2 tbsp tomato purée
  • 100ml /3 fl oz vegetable stock
  • 3 tbsp chopped fresh flat leaf parsley
  • 400g / 14oz canned white beans, drained and rinsed, choose either haricot or flageolet beans


  • In a large frying pan heat half the butter until melted and foamy, add the onion and cook gently for 2 minutes, add the garlic and cook for a further 2 minutes taking care not to brown.
  • Add the tomatoes, tomato puree and stock. Cook for 5 minutes to reduce the stock, finally add the beans and stir. Cook until the beans are heated through (3 – 4 minutes), season with salt and pepper. Add the remaining butter, stir until melted then finally add the chopped parsley and serve.
How easy is that!
User Reviews

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 5 out of 5
very good, Member hughesjn1

I didn't have fresh tomatoes on hand so I used 2 cans diced. ...and I didn't have fresh parsley. Other then that, I followed the directions and it turned out very good. I will make this again - nice, simple and good for u!

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