Protein rich bean casserole

Power up your protein stores and recover from your long runs in record time with this warming bean casserole.

Protein rich bean casserole

Made using borlotti and cannellini (or the beans of your choice!) this vegetarian bean casserole is packed with protein and perfect for a post-run recovery refuel.


Serves Four Prep time 10 minutes Cook time 40 minutes

Vegetarian Vegan Gluten-free


  • 4 celery sticks, diced
  • 4 medium carrots, diced
  • 3 leeks
  • 2 garlic cloves
  • 100ml white wine
  • 2 x 400g cans chopped tomatoes
  • Grated zest and juice of 1 lemon
  • 700ml vegetable stock
  • 410g can borlotti beans
  • 410g can cannellini beans
  • Small handful fresh oregano or fresh thyme to garnish
  • 3 tbsp olive oil


  1. Heat the oil in a large casserole or saucepan over a medium heat.
  2. Add the celery and carrots and cook, stirring, for 7-8 minutes.
  3. Add the leeks, cook for 3-4 minutes, then stir in the garlic and wine.
  4. Let the wine cook and reduce for a few mins.
  5. Add the tomatoes and lemon zest and season well.
  6. Add the stock, bring to the boil, then simmer fairly rapidly for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened.
  7. Stir in the beans (add a dash of hot water, if necessary) and cook for 5 minutes.
  8. Remove from the heat and stir in the oregano or thyme and the lemon juice.
  9. Spoon the casserole into bowls and garnish with fresh oregano or thyme leaves.
  10. Serve with buttered toast for a delicious carb-fix.
  11. Enjoy!

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