The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Cannellini Bean, Aubergine & Sundried Tomato Casserole
A comforting casserole with creamy cannellini beans. Ready in 15 mins, it simmers away with sundried tomato pesto, garlic, cream and tomatoes. Stir in wholegrain basmati rice and spinach for instant goodness, then tuck in.
Ready in 20
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 aubergine
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 40g baby spinach
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 110g baby tomatoes
- 230g cannellini beans (cannellini beans, water, salt)
- 2 garlic clove
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tbsp tomato purée
- 1 leek
Nutritional Information
Calories: 548
Protein: 17g
Carbs: 61g
Fat: 24g
Ingredients
- 230g cannellini beans (use half) (cannellini beans, water, salt)
- 1 leek (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 40g baby spinach (use half)
- 1 aubergine (use half)
- 2 tbsp tomato purée (use half)
- 2 garlic clove
- 2 tbsp red pesto (use half) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 110g baby tomatoes (use half)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
Nutritional Information
Calories: 553
Protein: 17g
Carbs: 61g
Fat: 24g
Speedy Cannellini Bean, Aubergine & Sundried Tomato Casserole
A comforting casserole with creamy cannellini beans. Ready in 15 mins, it simmers away with sundried tomato pesto, garlic, cream and tomatoes. Stir in wholegrain basmati rice and spinach for instant goodness, then tuck in.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a jug & 2 large frying pans
Prep the stock mix
- Dissolve the stock powder in the jug with 250ml boiling water (125ml for 1 person)
- Cut the aubergine into 1cm cubes
Get sizzlin'
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the aubergine and cook for 8-10 mins, turning occasionally, until golden. Season with a good pinch of salt
- Meanwhile, finely chop or crush the garlic
- Trim and thinly slice the leek into half-moons. Halve the tomatoes
- Drain and rinse the beans
Get your simmer on
- Add the garlic, herb blend, tomato puree and leek to the frying pan and cook for 5 mins, until softening
- Add the tomatoes, beans, stock, yoghurt and pesto
- Simmer for 3-4 mins, until the sauce has thickened
Heat up the rice & plate up
- Rinse the spinach
- Heat the other large frying pan on medium heat. Once hot, add the spinach to the pan, along with the rice and a splash of water
- Break up the rice with a wooden spoon and cook for 2-3 mins, until the spinach has wilted and the rice is piping hot. Season with salt and pepper
- Serve the creamy cannelini aubergine casserole alongside the spinach rice
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