Why should you use canned legumes instead of dried ones?

Name: White Bean Casserole with Tomatoes and Coconut Milk
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: Québécoise
Ingredients: 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; 1/2 cup (75 g) halved cherry tomatoes; 1/2 cup (15 g) fresh basil leaves; Drizzle of olive oil (optional)

Main dishes

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!

Servings: 4 to 6
Preparation time: 10 minutes
Cooking time: 25 minutes

See the recipe

Frequently asked questions

I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.

On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.

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!