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Dr Rupy’s Haricot Bean Casserole

Dr Rupy's healthy casserole is a meat-free take on a Lancashire hotpot, complete with a rich haricot bean stew and potato topping.

From the book

Introduction

This is a wintry comfort dish packed with multiple different types of prebiotic-rich vegetables that deliver a beautiful undertone of sweetness to the meal. The beans, onions, leeks and mushrooms are a powerful combination of nutrient rich and antioxidant rich ingredients that support your gut microbes. The subtle aniseed flavour of tarragon with earthy oregano is also delicious, and the soy adds real body the sauce.

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Ingredients

3 tbsp olive oil, plus extra to drizzle
1 large (180g) red onion, roughly chopped
400g leeks, roughly chopped
400g brown mushrooms, roughly chopped
1 tsp ground cinnamon
2 tsp dried oregano
2 tsp dried tarragon
1 tsp ground black pepper
1 vegetable stock cube, crumbled
1 x 400g can haricot beans, drained and rinsed
3 tbsp tamari or soy sauce
3 tbsp tomato purée
1 tbsp cornflour
400ml hot water
1 large white potato, scrubbed and left unpeeled, cut into thin (1–2mm) rounds with a mandolin white potato, scrubbed and left unpeeled, cut into thin (1–2mm) rounds with a mandolin

Method

Preheat the oven to 200ºC fan.

Heat the oil in a large flameproof casserole over a medium heat, add the onion, leeks and mushrooms, season with salt and sweat down for 15 minutes.

Add the remaining ingredients except the potato, stir until all the elements combine and bring to a gentle simmer for 5 minutes.

Place the potato slices on top in an overlapping layer, drizzle with olive oil and sprinkle generously with salt. Bake in the oven for 30 minutes until the potato is cooked and browned, and the mixture is bubbling away underneath. Leave to stand for 5 minutes before serving.

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From the book: Dr Rupy Cooks: Healthy. Easy. Flavour

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