Butterbean & Shallot Casserole

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

What You Will Need:

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

Optional - 1 tsp of harissa paste or a sprinkle dried chilies if you like it spicy!

Let's Get Cooking:

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 popping to the oven. Allow to cook for 30/40 minutes until the colour has darkened and the liquid has reduced a little. It will also smell different!

Serve with crusty bread, a crunchy slaw or a some nutty wild rice.

Enjoy!