Mediterranean Bean Casserole Recipes

MEDITERRANEAN SPINACH & BEANS

Steps:

• In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.

MEDITERRANEAN BEAN CASSEROLE

Steps:

• Heat a large saucepan and add oil and add onion and garlic and fry for 3-4 minutes,.
• Then add diced Eggplant.
• Add the red pepper and tomato paste.
• Stir in the tin tomatoes (chopped up), stock and water and basil lastly.
• adding Beans (fresh and tinned) salt and pepper.
• Transfer into oven dish and cover with tinfoil. Bake for 20 minutes at 150°C.
• Nice either served with pasta or couscous, and crusty bread.

SLOW-COOKER MEDITERRANEAN MINESTRONE CASSEROLE

Steps:

• Mix all ingredients except green beans, macaroni and cheese in 3- to 4-quart slow cooker.
• Cover and cook on Low heat setting 6 to 8 hours.
• Stir in green beans and macaroni. Increase heat setting to High. Cover and cook about 20 minutes or until beans and macaroni are tender. Sprinkle with cheese.

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.