Savoury, nourishing and satisfying casserole, slow-cooked in the oven.

White Bean Casserole, just out of the oven after 5 hours of slow cooking!

I didn’t think to take photos of this yummy thing in the making. So you just get the one photo and the recipe. I have updated this post with some photos, after making this lovely casserole again. Made a few changes second time around, like leaving out the mushrooms (didn’t have any on hand), using borlotti beans instead of cannelini, and using Tuscan red onions just because I had some.

But oh boy, is it a cracker. YUMMO.

200g dried white beans, soaked overnight in water, then drained
100g yellow split peas, soaked overnight in water, then drained
6 baby (pickling) onions, skinned and halved
3 tbsp olive oil
12 or so button mushrooms (I love swiss browns)
3 cloves of garlic, peeled
Herbs of your choosing, but include thyme
1 litre vegetable stock (enough to cover everything in the pot before going into the oven)

In a heavy oven proof pot that has a lid, sauté the onion halves and garlic cloves in the olive oil until just golden. I use my Le Creuset casserole.

Tuscan red onions frying gently with garlic cloves, and some dried herbs (including lavender!).

Add everything else and put into an oven set to 150 Celsius.

Adding the soaked white beans and split peas to the onions and garlic and herbs.

In goes the vegetable stock on top of the beans (chicken-style vegan vegetable stock powder).

Slow cook for 4 to 6 hours, testing every hour or so to make sure there is enough liquid as the beans and split peas absorb it.

Eat, enjoy greatly.