Butter Bean Casserole

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Posted on April 20, 2013
To be totally frank, bean casseroles were not something I contemplated that often before cholesterol-gate, let alone cooked; but now that we eat them all the time I can't see why I wasn't more interested in one of the healthiest foods on the planet. Beans are good for you - good for your heart - and plain good to eat... This delicious (and healthy) butter bean casserole includes cauliflower and onion - which together with a jot of white wine, some garlic and a little thyme made absolutely the best supper.

Ingredients

  • 2 Onions
  • Some Cauliflower
  • Fresh Red Chilli
  • 3 Cloves Garlic
  • 1 Can Butter Beans
  • 1 Small Can Cannelini Beans (or another white bean!)
  • Extra Virgin Olive Oil
  • Stock
  • Large Glass White Wine (or Vermouth)
  • Small piece lean and cooked Gammon / Ham
  • Bay Leaf
  • Fresh Herbs (I used Thyme – Parsley would be good)
  • Salt & Pepper

Slice an Onion

Chop your Cauliflower (use about the same amount as Onion) into small ish pieces/florets

Finely slice some Red Chilli (if you like it) and chop the Garlic Cloves

Gently fry the chopped Onion in a little Virgin Olive Oil with a little sprinkle of Salt and the Bay Leaf… After about 10 mins (or when the Onion is starting to get soft) add the Cauliflower and keep stirring…

Don’t let anything brown too much – when the Cauliflower is starting to cook – but is still a little firm, add the chopped Garlic and Chilli – keep stirring

When the Garlic has cooked through a little – add a big dash of White Wine, and cook off the alcohol

Now add a pint or so of Stock (or as much liquid as you think it needs to be the consistency you’d prefer)… Add some Black Pepper to taste.  Bring the Casserole to the boil and simmer for a couple of minutes

If you’re cooking this in advance – you can leave this to cool until you’re ready to eat…

Bring the Casserole back up to the simmer…. Add a little chopped Ham or Gammon (optional!) and the drained Butter and Cannellini Beans and cook for about 5 minutes.  Add some Thyme or Parsley leaves,  taste the Casserole, and add a little Salt if necessary

Serve with rustic bread, or with some steamed green cabbage… A roasted Piedmont Pepper is also good here

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