Winter butterbean and mushroom casserole
Ingredients
- 1 medium Carrot
- 1 medium Onion
- 3 sticks of Celery
- 200g pack of Tenderstem broccoli
- 300g pack of Mushrooms
- 400g tin of Chopped tomatoes
- 400g tin of Butterbeans
- 2-3 tsps of Paprika
- A splash of olive oil
- Salt and Pepper - season to taste
Instructions
- Begin by prepping all your veggies. Wash and chop your mushrooms, but don't make the slices too thin. We want them nice and chunky so we can get lots of texture into the dish. If you're using button mushrooms, I would recommend not chopping them at all. Next chop your broccoli into bite-sized florets and set that aside. Now peel your carrot and onion, and chop these up, along with your washed celery, into small cubes. Drain your butterbeans in a colander and give them a rinse under the tap.
- Place a medium saucepan on a medium heat and pour in your olive oil. Now fry your celery, onion and carrot mix for a few minutes. Then add your mushrooms and paprika and stir well. Stir fry the ingredients for a few minutes until they begin to soften, but don't brown them.
- Pour in your chopped tomatoes combing the mixture together. Then add in your butterbeans, vegetable stock and broccoli and stir well.
- Bring the mixture to the boil, then lower down the heat to medium, cover and allow to simmer for around 20-25 minutes, stirring every so often.
- Check your mixture is ready by pushing a fork into a carrot. Carrots are always the last to cook, so if your fork goes through easily, it's done. If in doubt, taste one, but take care as it will be hot!! Season to taste with salt and pepper, serve up and enjoy!
Notes
Cooking tip: If it begins to boil over, turn down the heat. If you find the mixture getting too dry, you can add a little more water, but only do this if you think it really needs it and only add a little at a time. Also, if you like your veggies a little crunchier, you may want to cook it a bit less. Don't overcook as you don't want it to go slimy!