Tomato, Red Pepper and White Bean Casserole is truly a comfort food. It has a mildly spicy taste that is bold and delicious. I prepared it as a pan dish by roasting the tomatoes and red pepper together, and I caramelized some white onions in a cast iron skillet. They helped deliver a juicy flavor that really complimented the spicy taste.
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If you try this recipe then leave a comment below the recipe. I would enjoy hearing from you.
Tomato Red Pepper and White Bean Casserole Recipe
1 Medium white onion, chopped
2 Tablespoons of avocado oil
1 Red pepper, sliced
2 Cloves of garlic, sliced
400g Cherry tomatoes
1 Tablespoon of avocado oil
Pinch of Himalayan salt
1 Can of white beans, drained
1 Can of cannellini beans, drained
1/2 Cup of coconut milk
1 Teaspoon of Himalayan salt
2 Tablespoons of nutritional yeast flakes
1 Teaspoon of smoked paprika
Pinch of chili flakes
1 Tablespoon of harissa paste
2 Tablespoons of fresh basil, chopped
-Preheat your oven to 400F/180C.
-Add the red peppers, cherry tomatoes sliced garlic to a large baking tray with parchment paper. Drizzle with avocado oil and with Himalayan salt. Then roast for approximately 30 minutes until soft and a little charred then set aside.
-In a cast iron pan, sauté the onions on low heat with avocado oil for about 15 -20 minutes until transparent and very caramelized. When the vegetables are roasted and onions are caramelized, in a large roasting pan, mix in the onions and beans. In a blender pulse the coconut milk nutritional yeast, harissa, smoked paprika, Himalayan salt, chili powder and fresh basil. Add a little water if necessary to smooth out the sauce. Now stir in the roasted tomatoes and peppers to the roasting pan. Pour sauce over casserole and gently stir. Put the casserole back into the oven to bake for 15 – 20. Remove from oven and serve with sourdough bread. Enjoy!