Provencal Bean Bake
Another of our favourite Mediterranean recipes, where warm flavours really liven up some simple ingredients. Makes for an easy mid-week dinner that’s a little different, and especially delicious scooped up with some crusty garlic bread.
Cooking time25 minutes
Prep time5 minutes
3 portions

Ingredients
- 55 g (2 oz) Bertolli with butter
- 1 onion peeled and sliced
- 115 g (4 oz) carrots peeled and sliced
- 2 sticks celery washed and chopped
- 1 clove garlic peeled and crushed
- 400 g tinned mixed beans
- 400 g tinned chopped tomatoes
- a little salt and pepper
- 1 tbsp black olive puree
Energy (kcal) | 98 kcal |
Energy (kJ) | 409 kJ |
Protein (g) | 3.2 g |
Carbohydrate incl. fibre (g) | 17.6 g |
Carbohydrate excl. fibre (g) | 13.1 g |
Sugar (g) | 9.7 g |
Fibre (g) | 4.6 g |
Fat (g) | 2.7 g |
Saturated fat (g) | 0.3 g |
Unsaturated fat (g) | 0.3 g |
Monounsaturated fat (g) | 0.1 g |
Polyunsaturated fat (g) | 0.2 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 289 mg |
Salt (g) | 0.72 g |
Vitamin A (IU) | 6798 IU |
Vitamin C (mg) | 18.0 mg |
Calcium (mg) | 77 mg |
Iron (mg) | 1.98 mg |
Potassium (mg) | 627 mg |
Instructions
- Melt Bertolli in large pan and sauté onion, carrots, celery, garlic and herbs over gentle heat for about 5 minutes or until soft.
- Add remaining ingredients and season well with salt and pepper.
- Bring to the boil, cover and simmer for 15-20 minutes.
- Serve recipe with garlic bread.