Fennel and bean casserole

This flavoursome quick and Easy Vegetable Casserole with Roasted Fennel & Beans is a delicious, satisfying vegetarian family dinner idea.


  • 2 Fennel bulbs, roughly chopped
  • 1 x can of tinned tomatoes
  • 1 x can of butter beans
  • 2 garlic cloves, crushed
  • 1 large onion, finely chopped
  • 2 carrots, roughly chopped
  • 1 pepper, roughly chopped
  • 4 tbsp sun dried tomatoes, chopped
  • 1 tbsp oil
  • 4 tbsp white wine
  • 1 bay leaf
  • 1.5 tsp oregano
  • Salt and Pepper to taste


  • In a large shallow pan (with a lid) heat up 1 tablespoons of olive oil. Add the onion, garlic, fennel and bay leaf and cook for 3 minutes over a medium heat, stirring occasionally. Add the wine, carrot, pepper, beans and tomatoes and stir well.
  • Add the sun-dried tomatoes, oregano, season to taste, stir, cover and bring to the boil. Lower the heat and simmer for 25 minutes.

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