Herby Butter Bean and Potato Casserole
Tender potatoes, carrots and creamy butter beans mingle in a thyme-and-rosemary tomato broth for a hearty, comforting casserole.
20 min
Prep
300 min
Cook
4
Serves
455
Calories
Macros · per serving
18g protein
87g carbs
5g fat
Ingredients
For 4 servings
- 720 g canned butter bean
- 800 g potato
- 300 g carrot
- 150 g onion
- 3 clove garlic
- 400 g canned chopped tomato
- 400 ml vegetable broth
- 15 ml olive oil
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Wash the potatoes and carrots, then peel and cut the potatoes into 1.5 cm cubes and the carrots into 1 cm pieces. Peel and finely chop the onion and garlic.
- 2
Put the potatoes, carrots, onion and garlic into the Crock-Pot. Add the vegetable broth, olive oil, thyme, rosemary, salt and black pepper; stir well. Cover and cook on HIGH for 4 hours, until the potatoes and carrots are tender. Leave the tomatoes out at this stage so their acidity does not delay the potatoes softening.
- 3
Drain and rinse the butter beans, measuring 720 g drained weight—approximately three 400 g cans. Gently stir them into the cooker with the chopped tomatoes and all their juice. Replace the lid and cook on HIGH for 1 further hour, until bubbling around the edges and a food thermometer reads at least 165°F/74°C in the center. Total cooking time is 5 hours on HIGH.
- 4
Mash a few potato pieces and beans against the side of the insert with a spoon, then stir gently to thicken the broth. Divide between four bowls and serve hot.
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