Butternut and Black Bean Casserole

This butternut and black bean casserole is full of fibre, phytonutrients and of course, taste! It’s versatile enough to be served as a lunch or dinner on its own or as a side dish. Prepare the night before and reheat the next day to make life a little easier.

Serves: 6

Prep: 15 minutes

Cook: 35 - 40 minutes


  • ½ butternut squash, peeled and chopped (around 300g)
  • 200g black beans (drained and rinsed)
  • 100g green beans
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and chopped
  • 1 tsp. chilli powder
  • 1 tsp. cumin powder
  • Juice of ½ lemon
  • 500g passata
  • Salt and pepper
  • 1 tbsp. olive oil
  • Handful fresh coriander


  1. Warm the olive oil in a large saucepan on a medium heat.
  2. Add the onions and garlic and stir-fry for 5 minutes.
  3. Pour in the passata and lemon juice and combine the ingredients well. Add chilli, cumin and coriander and stir again.
  4. Finally add the green beans, black beans and butternut squash.
  5. Cover with a little more passata or water if needed and simmer on a medium heat for 30 minutes or until the squash is soft.