Mediterranean Bean Casserole Recipe

Name: Mediterranean Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g onions, diced; 1 small eggplant, diced; 45 g olive oil; 5 g garlic; 420 g beans, mixed and drained; 75 g green beans, diced; 60 g red capsicums, diced; 45 g tomato paste; 270 g tomatoes, diced in juice; 14 g vegetable stock (oxo); 1 cup water; 4 g fresh basil leaves; salt; pepper

Servings: persons

60 g onions, diced
1 small eggplant, diced
45 g olive oil
5 g garlic
420 g beans, mixed and drained
75 g green beans, diced
60 g red capsicums, diced
45 g tomato paste
270 g tomatoes, diced in juice
14 g vegetable stock (oxo)
1 cup water
4 g fresh basil leaves
salt
pepper

1
Heat a large saucepan and add oil and add onion and garlic and fry for 3-4 minutes,.
2
Then add diced Eggplant.
3
Add the red pepper and tomato paste.
4
Stir in the tin tomatoes (chopped up), stock and water and basil lastly.
5
adding Beans (fresh and tinned) salt and pepper.
6
Transfer into oven dish and cover with tinfoil. Bake for 20 minutes at 150u00b0C.
7
Nice either served with pasta or couscous, and crusty bread.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 60 g onions, diced, 1 small eggplant, diced, 45 g olive oil, 5 g garlic, and more.

Yes, Mediterranean Bean Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Bean Casserole

How did you like this recipe?

Frequently Asked Questions