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Bean, mushroom and tomato casserole

Submitted by Cathy 11 June 2009

This will serve two as a main with crusty bread, or 3-4 as a side with a simple grilled meatjacket potato combo. It serves up well plated or bowled.



Serves 2:,,5-6 medium chestnut mushrooms,100g frozen peas (defrosted),3 plum tomatoes (chopped),1 small carton or 1/2 jar passata,1 regular can of cannelini or haricot beans (rinsed/drained),Salt/pepper,I teaspoon smoked paprika,A pinch of ground chilli or 1/2 med stong chilli (chopped),Pinch sugar,2-3 'glugs' of lea&perrins,2 teaspoons of dried 'Greek' style herb mix (or similar),A little olive oil


1) Slice the mushrooms finely. Heat the oil in a medium saucepan and add the mushrooms. Fry gently until they release, then re-absorb, their juices.
2) Add the peas and plum toms. Stir fry for a minute or two till warmed through. Add the spices and herbs at this stage.
3) Add the beans and passata. Taste and season with salt and pepper to taste. Add the lea&perrins plus the sugar and stir in well. Bring 'just' to the boil.
4) Lower the heat and simmer with the lid on for 15 min. Remove the lid and allow to simmer a further 10 min to reduce a little. Check the seasoning- if too 'sour' and tomatoey, add a little more lea&perrins.

Note: you can add 1/2 pt tomato juice, 1/2 pt stock at the passata stage, if you wish to make a 'country' style soup, but the simmering takes longer and you don't take th lid off!

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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