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Butterbean Casserole

Submitted by Ling 11 June 2009



1 cup dried butterbeans - ,1 small or 1/2 large red pepper - ,1 large onion - ,1 small carrot - ,1 stick celery - ,4 cloves garlic - ,4 thick slices smoked bacon - ,1 can plum tomatoes with juice - ,2 bay leaves -,1/2 tsp Italian seasoning - ,1 tsp paprika - ,1/2 tsp ground black pepper - ,1 tsp sea salt - ,1/2 tsp cumin seed - ,2 tbsp olive oil - ,3/4 cup grated sharp cheddar cheese - ,Breadcrumbs,


Boil butterbeans with 3 cups of water until just tender, leave to cool in the water and then drain. Dice bacon, fry until crisp and set aside. Discard bacon fat. Dice red pepper, onion, carrot and celery. Chop garlic. Put olive oil into a casserole dish, and heat until the oil shimmers. Add diced vegetables and garlic, stir briskly, reduce heat, cover and allow to sweat until onions are soft and slightly golden. Chop tomatoes in a food processor, and add to the casserole with juice. Stir in butterbeans, bacon, herbs, paprika and seasoning. Toast cumin seeds in a small frying pan over medium heat, add to casserole and stir. Cover and simmer for 40 minutes, stirring occasionally. Turn oven grill to highest setting. Remove casserole from heat, check for seasoning, level surface and sprinkle with cheese and breadcrumbs. Place under grill until cheese melts and breadcrumbs brown.

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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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