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Bean and Tarragon Casserole (Ve)

Updated: Sep 20, 2018

This is a totally versatile casserole recipe that can be adapted to suit whatever beans and vegetables you have in your fridge or store cupboard. You can just keep the basic sauce the same.


1 medium red onion, sliced and chopped

1 tablespoon sunflower oil

2 cloves garlic, sliced and chopped finely

1 tablespoon dark soya sauce

6 medium sized vine ripened tomatoes, chopped

1 tablespoon of tomato puree

1 teaspoon dried tarragon

150g mushrooms, sliced and cut into chunks

1/2 pint of vegetable stock (choose a vegan friendly stock cube if cooking vegan - see Tips)

2 x 400g cannellini beans

1 bay leaf


Heat the oil and chopped onion on a medium heat, on the hob in a heavy based pan or casserole dish. When the onion is starting to soften, add the garlic and cook for 1 minute. Add the chopped fresh tomatoes, soya sauce, mushrooms, tarragon and tomato puree.

Turn the heat down to low, and simmer gently for about 5 minutes until it is a thick paste, but do not allow to burn on the bottom. Add the vegetable stock and bay leaf. Add the beans. Cook for 5-10 minutes until everything is cooked through and the flavours have had a chance to mingle. If it looks dry, add a little more water.

Serve immediately, or you can keep it warm in the oven (just be sure to check it doesn't dry out).

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