Mediterranean-Inspired Butterbean Casserole

2 November 2015

This dish is a firm favourite in our house, and has been enjoyed by many guests (vegetarian and non-vegetarian alike).  Its unique flavours are inspired from a dish that we are served each year on our yoga retreat in Yuva, Turkey.  Its ideal served with any grain, or on a jacket potato and will keep well for a few days in the fridge, the flavours really develop the longer you leave it. 

As always, try to source organic ingredients when you can


1 tin organic butterbeans

3 sticks of celery finely chopped

1 medium courgette cut into chunks

1 red and 1 green/yellow/orange pepper cut into chunks

1 large carrot chopped finely

Optional - bag of organic spinach

1 tin organic chopped tomatoes

1/4 pint water

2 tablespoons tomato puree

2-3 heaped teaspoons paprika

1-2 heaped teaspoons dried mint or chopped fresh mint

Salt & Pepper to season to your taste

A little olive oil for sauteeing



  • Saute the carrot and celery until starting to soften, then add the other vegetables, continuing to saute until slightly softened
  • Add the chopped tomatoes, water and tomato puree
  • Add the paprika, mint and seasoning
  • Mix well, then add in the beans
  • Simmer on a low heat for about 30 minutes or more to allow all the flavours to soak into the beans
  • Serve with any grain or with a jacket potato