White Bean & Tomato Casserole

TORONTO BLOG

Winter screams for comfort food! For me, eating is the most satisfying activity in winter time. I like to wear cozy PJs, being in the kitchen chopping some vegetables and, of course, spending quality time with hubby.

And how great is to sit at the table and enjoy a hot meal after a long day working, right? Better if it’s a dish that warms the soul as a casserole does.

TORONTO BLOG

Last week I prepared this White Bean & Tomato Casserole for dinner and it was a success. It has everything we love: beans, tomatoes, cheese, garlic and other favourites.

Looking at this plate you can think it takes a lot of work or it takes too long to prepare, but I’m gonna tell you: it’s easy! I used the ingredients from my Good Food Meal Kit, but there’s nothing complicated about it and you probably already have everything at home.

White Bean & Tomato Casserole

Winter screams for comfort food! For me, eating is the most satisfying activity in winter time. I like to wear cozy PJs, being in the kitchen chopping some vegetables and, of course, spending quality time with hubby. And how great is to sit at the table and enjoy a hot meal after a long day [...] Recipes casserole, beans, tomatoes, casserole recipe, casserole easy recipe European Print This
Serves: 2 Cooking Time:
Nutrition facts: 510 calories 17 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g Carrots
  • 120g Baby spinach
  • 3 Garlic cloves
  • 1 Onion (or shallot)
  • 1 Celery stalk
  • 1 Bunch of parsley
  • 30g Vegetable demi-glace
  • 540ml White kidney beans (canned)
  • 400ml Tomatoes (canned)
  • 25g Parmigiano Reggiano
  • 90g Mozzarella
  • 15g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Instructions

Mise en place

Preheat the oven to 450°F. Drain and rinse the beans. Peel and small-dice the carrots. Small-dice the celery; combine with the carrots. Mince the garlic. Peel, halve and small-dice the onion; combine with the garlic. Pick the parsley leaves off the stems; roughly chop the leaves.
 

Cook the vegetables

In a medium pot, heat a drizzle of oil on medium. Add the onions and garlic and cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the carrots and celery. Cover and cook, stirring frequently, 4 to 6 minutes, until beginning to soften. Add the spinach; season with ½ the spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until the spinach is wilted.
 

Cook the beans

To the pot of vegetables, add the beans, tomatoesdemi-glace½ the parsley and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes; season with the remaining spice blend and S&P to taste.
 

Assemble the casserole

Transfer the beansvegetables and sauce to a large oven-proof baking dish. Sprinkle with the mozzarella and Parmigiano Reggiano. Place the baking dish on a sheet pan (to avoid spillage) and transfer to the oven. Bake, 10 to 12 minutes, until the cheese is melted and golden brown.
 

Plate your dish

Divide the finished casserole between your plates. Garnish with the remaining parsley. Bon appétit!

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