One-pot casserole dishes are one of my favourite things to cook on a busy weeknight. They are easy to make, don’t use too many bits of kitchen equipment and are lovely and warming for chilly January nights. If you know me well, you may have noticed I have included MUSHROOMS in this recipe, which is a first! I really believe in trying things all the time to see if your taste preferences have changed, and I’ve been trying hard to incorporate mushrooms into my cooking in the last week or so, and I’m particularly happy with their inclusion in this recipe. You can use any left over vegetables in your fridge for this one, or even lentils instead of beans! It’s well worth investing in a nice smoked paprika for this dish and lots of my other recipes, the flavour is worth spending a little more more, and its a really versatile spice to have on hand.
1 red onion
3 cloves garlic, finely sliced
a handful of green beans, top and tailed
a handful of button mushrooms, finely sliced
1/2 a can of butter beans
1/2 a can of chopped tomatoes
250ml hot vegetable stock
1 teaspoon sweet smoked paprika
1 teaspoon each dill seeds and cumin seeds
a splash of red wine
salt and pepper
1 tbsp olive oil
Heat the oil in a large saucepan and then add the onion. Fry on a medium heat for 5 minutes until the onions are soft, then add the garlic, cumin seeds, dill seeds and paprika. Fry for a further 10 minutes. Add the green beans, butter beans and mushrooms and stir to combine.
Add the chopped tomatoes and vegetable stock and turn the heat down low. Season with salt and pepper and add the splash of red wine. Bubble away on a low heat for 30-35 minutes until the sauce has reduced and you’re left with a nice soupy consistency.
Serve with rice, mashed potato or crusty bread with a large dollop of soured cream and a sprinkling of paprika.