Name: Bean and Potato Casserole (Kartoffelfad med Bønner)
Yield: Serves 6
Cuisine: Danish
Ingredients: 1 large onion, chopped; 1 large clove of garlic, sliced; 1 leek, thinly sliced; 1 tbsp tomato purée (paste); 50 g (1¾ oz/¼ cup) dried kidney beans; 50 g (1¾ oz/¼ cup) dried butter (lima) beans; 50 g (1¾ oz/¼ cup) dried black-eyed beans; 4 tbsp olive oil; 100 g (3½ oz/1 cup) freshly grated Parmesan cheese; ½ tsp pink Himalayan salt or sea salt; 300 ml (10 fl oz/1¼ cups) vegetable stock; 250 g (9 oz) new potatoes, cut into chunks; 300 ml (10 fl oz/1¼ cups) tomato passata or 300 g (10½ oz) skinless chopped tomatoes; 130 g (4½ oz) grilled (broiled) artichokes, chopped; 16 pitted green olives, thinly sliced; 200 g (7 oz) carrots, cut into chunks; 2 bay leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

I think I can safely say that a very large proportion of the Danish population eat their main hot meal of the day with potatoes of some variation on the side – boiled, smashed, mashed, baked, fried or gratinated.

Casseroles have always had a great presence in Denmark, especially in the winter months; and this vegetarian version is SO good. I find it utterly satisfying, even for a meat-loving person, but you can always add chicken or another meat if you really want to.