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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
recipe image Provencal Bean Bake


  • 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


  1. Melt Bertolli in large pan and sauté onion, carrots, celery, garlic and herbs over gentle heat for about 5 minutes or until soft.
  2. Add remaining ingredients and season well with salt and pepper.
  3. Bring to the boil, cover and simmer for 15-20 minutes.
  4. Serve recipe with garlic bread.