resources > recipes > butter bean casserole

This recipe come from "So, what do you eat?" by Liz Cook, and it has been served at our vegan food fayres. It is gluten free and makes a creamy, delicious and satisfying casserole.

Butter Bean Casserole

9 oz (250g) dried butter beans
9 oz (250g) carrots
9 oz (250g) onions
3 cloves garlic
olive oil
4.5 oz (125g) mushrooms
2 bay leaves
½ small bunch parsley
1 oz (25g) rice flour
½ tbsp vegetable bouillon
18 fl oz (½ litre) sweetened soya milk
2 tbsp tamari soy sauce
Salt & pepper to taste

1. Soak the butter beans overnight in plenty of cold water (or for 1 hour in boiling water) until they swell & the skins are not wrinkled. Rinse and drain.

2. Put the butterbeans into a pan with plenty of water and bring to the boil. Turn down and simmer for about 1 to 1½ hours until the beans are soft. Rinse. Meanwhile peel and chop the onions, carrots & garlic. Fry them in enough olive oil to cover the bottom of a large pan. Chop the mushrooms & parsley.

3. When the carrots are soft add the mushrooms and bay leaves. Mix. Then add the flour and bouillon and cook, stirring all the time, for 2-3 minutes. Slowly add the soya milk, stirring quickly.

4. The mixture will thicken and bubble. Turn it down and add the parsley, soy sauce, cooked butterbeans and salt and pepper to taste.