Borlotti Bean Casserole

If recipes can be multi-functional (I suspect this isn't an widely used professional food term...) then this Borlotti Bean Casserole is definitely that. And delicious. And super healthy for you. The recipe works brilliantly as a vegetable and bean casserole which you can serve with the usual trimmings (steamed green veg, maybe some roasted swede?) - as a hearty soup with some crusty bread - and also as a great side dish with grilled fish or meat (a slice of cold ham and a dollop of homemade mayonnaise is the best). In fact - there's not much this casserole can't do.


  • Tin Borlotti Beans
  • Large Onion
  • Red, Yellow or Orange Peppers (3)
  • 4 Cloves Garlic
  • Tomato Puree
  • Paprika / Smoked Paprika
  • Veg Stock
  • Red Wine Vinegar
  • Chilli (optional)

Slice the Onion and Peppers into quite fat slices (you want your casserole to be chunky-ish)

Heat some Olive Oil and gently fry the chopped Onions and Peppers for 10 – 15 minutes.  Don’t let them colour too much – but aim for soft and sweet. Add a sprinkle of salt while frying

When the Onions and Peppers are looking soft and sweet – add the Garlic (crushed or chopped) and stir for a few moments.  Don’t let the Garlic burn – but do cook it through a little. Next, add a good squirt of Tomato Puree and a shake of Paprika or Smoked Paprika. You could also add some Chilli here

Stir for a couple of minutes before adding a dash of Red Wine Vinegar… Cook for a few minutes, stirring

When the smell of Vinegar has subsided and mellowed – add a jug of stock (a pint maybe?) and cook for 15 minutes or so.  You can adjust how much liquid there is by cooking it off or adding more…

Once the 15 minutes are up – add the drained beans, adjust the seasoning and give the casserole 10 minutes on a low heat before serving

A sprinkle of Parsley, Dill or Basil – chopped – would be a delicious addition at the last moment

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