White Bean Casserole with Tomatoes and Coconut Milk
When I’m not in the mood for a headache, I love making myself a one-pot dish with legumes. I prefer white beans because they have a creamy texture that goes perfectly with tomatoes and coconut milk. This recipe is high in fibre, comforting, and quick and easy to prepare!
You absolutely must try it!
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- Servings: 4 to 6
- Preparation time: 10 minutes
- Cooking time: 25 minutes
Ingredients
White Bean Casserole
- 2 tablespoons (30 ml) vegetable oil
- 2/3 cup (80 g) coarsely chopped French shallots
- 3 cups (420 g) cherry tomatoes
- 3 garlic cloves, chopped
- 1 teaspoon (5 ml) curry powder
- 2 tablespoons (30 ml) tomato paste
- 2 cans 540 ml white beans, well rinsed and drained
- 1 can (398 ml) coconut milk
- 1/3 cup (80 ml) reduced-salt vegetable or chicken broth
- 1 teaspoon (5 ml) sugar or maple syrup
- 1 teaspoon (5 ml) salt
- Pepper, to taste
Toppings
- 1/2 cup (75 g) halved cherry tomatoes
- 1/2 cup (15 g) fresh basil leaves
- Drizzle of olive oil (optional)
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Preparation
White Bean Casserole
- Heat the oil in a Dutch oven over a medium heat, then cook the shallots for four minutes, stirring frequently. Add the tomatoes and cook for a further six minutes, stirring occasionally. Add the garlic and curry powder, then cook for a further two minutes. Add the tomato purée and continue cooking for a further two minutes.
- Add the remaining ingredients, bring to the boil and simmer for 10 minutes. Reduce the heat to medium and simmer for 10 minutes.
- Serve with rice or quinoa and toppings!
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