Vegetable and Bean Casserole

Vegetable and Bean Casserole

A one-pot stew with sweet potato, black beans, leeks and rosemary.

  • 45 MINS

    Cooking Time

  • Easy

    Difficulty

  • 5 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Vegetable Stock Pot
  • 400 g sweet potato cut into chunks
  • 1 tinned black beans drained
  • 3 carrots chopped
  • 3 celery sticks chopped
  • 3 leeks sliced
  • 50 g kale
  • 1 onion sliced
  • 2 garlic cloves finely chopped
  • 400 ml water
  • 1 sprig rosemary

Garnish

  • parsley

Serve With

  • crusty bread

  1. Preheat the oven to 180ºC.

  2. Place all the ingredients apart from the kale into a casserole dish.

  3. Cover and transfer to the oven and cook for 45 minutes or until the vegetables are just soft.

  4. Once cooked, stir in the kale and sprinkle the parsley to garnish. Serve with crusty bread.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 265.77 kcal
Protein (g) 10.94 g
Sugar (g) 9.75 g
Fat (g) 2.47 g
Fibre (g) 13.0 g

Knorr product used

Tractor being driven in a farm collecting bay stacks

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