Easy White Bean Casserole is YUM!
This one really pleased my family, teenagers included. This recipe is incredibly budget friendly, and that really helps when you have growing people to feed, or you are on a tight budget. It all starts with this Perfect Pot of Beans recipe, which allows the first layer of flavor to build.
What’s great about cooking a whole pound of beans at one time is that it allows you to be versatile and spread the love around by utilizing several different recipes, and that is very easy on your pocketbook too. That’s what I really love about beans! They are very nutritious and very economical. You can read more about beans in this great article by Consumer Reports.
So this recipe, too, can be very versatile. You can change out different herbs and different types of olives or tomatoes, or even add some jarred roasted peppers. Check out the recommendations below, so you don’t have to run out to the store. There are lots of different things to add that you may already have on hand. So let’s get started…
- 1 and 1/2 small white yukon gold potatoes, or potato of your choice, cut into two inch pieces
- 2 garlic cloves, crushed
- 1 and 1/2 cups cooked white beans
- 8 sun dried tomatoes (or other alternatives– see notes below)
- 1/2 cup chopped fresh parsley
- 1/2 cup sliced kalamata olives
- Juice of one lemon
- cooking spray
- salt and pepper
- Preheat oven to 400 degrees. Lightly spray or oil 9 x 13 casserole pan. Add potatoes and garlic, spraying the pan and ingredients to coat. Season with salt and pepper and bake until tender, about 45 minutes.
- Remove the potatoes from the oven and add the beans, tomatoes, parsley, olives and lemon juice. Add more cooking spray to coat and add more salt and pepper if you choose, to taste. Toss to combine then return to the oven to heat through, about ten minutes. Serve hot.
Easy substitutions to this basic white bean and potato casserole makes it a winner.
So what I really love about this casserole is you can easily substitute with items you may have on hand. Switch out the sun dried tomatoes for roasted cherry tomatoes. While the potatoes are cooking, add 10 cherry tomatoes, halved, to a baking sheet. Spray with cooking oil and add salt and pepper, and roast for the last 20 minutes the potatoes are in the oven.
Or, if you don’t have kalamata olives, use regular olives. Try out some green olives. Add some capers. Add some roasted onions…… There are so many ways to mix up this basic casserole to serve it over and over again, on a budget with basic ingredients.
So for a complete meal, I sauteed a large pack of spinach in some water and a squeeze of lemon, and roasted asparagus with salt and pepper. It makes a nutritious and delicious meal. Don’t have asparagus on hand? Substitute any roasted vegetable– carrot, brussel sprouts, onions– anything you have on hand with a little salt and pepper and you have a winning side dish.
I hope you enjoy this dish. It is a friendly people pleasing casserole that is easy to make and very kind to the wallet. Here’s another dish, Provencal Bean Pot, you can try with that same pot of beans that will stretch your dollars and tastes fantastic. Enjoy your pot of white beans!
This recipe was adapted from the cookbook Vegan on the Cheap which you can view and/or purchase here. I totally forgot to take a picture of this casserole– so for now— know that it was totally gone in about 20 minutes. Have a wonderful time making this recipe!