Summer Bean Casserole

Carb-shy friends who miss pizza will especially appreciate this hearty dish! Perfect with a green salad.

  • 400g fully cooked Ayocote Blanco beans, drained

  • 150g cherry tomatoes, halved

  • 100g roasted red peppers (jarred is fine), chopped roughly

  • 4 sprigs of thyme, leaves stripped and stems discarded

  • 3 tablespoons olive oil

  • Salt and pepper, to taste

  • 150g mozzarella cheese (low moisture, not fresh), grated

  • 50g Parmesan cheese, grated

Serves 2 to 4

  1. Preheat the oven to 240C. Mix the beans, tomatoes, peppers, thyme, salt, pepper, and olive oil together and pour into an oven-safe casserole. Top with the two kinds of cheese.

  2. Bake for 20 minutes. The top should be browned and the beans bubbling.

Note: If you have a larger casserole dish, you may need additional cheese to cover the whole dish. We don't think many will complain about extra cheese. This recipe can also easily be doubled or even tripled if you have a very large dish (it makes great leftovers).