Delicious bean casserole packed full of flavour!
In a large saucepan, bring water to the boil
slice the baby potatoes and chop the carrots and place both into the saucepan of water until soft. Drain the water.
Pre-heat the oven to 170°C. I set my oven to fan and grill setting but you can opt for just the fan.
Finely chop and slice the courgette, peppers and onions and fry in a saucepan with a drizzle of oil oil or other if you prefer.
Add the vegetables, the potatoes and the baked gigante beans and the sauce to your casserole dish. Give it a good mix.
Place the casserole dish in the middle of the oven. Place some tin foil loosely on the top to avoid the dish getting burnt too quickly. Set timer for 30 mins.
Check casserole and give it another mix. Put it back in the oven for another 25 to 30 mins, depending on your oven. I kept the foil on the top of my dish. After 25 mins, check on casserole again, and give it another mix.
Remove the foil and bake the casserole for a further 15 mins. Your casserole should be smelling divine and the potatoes and vegetables should be well roasted. If you want it to cook it a little more, leave it in the oven for a further 15 mins. Enjoy!
Serve with some tasty bread and a greek salad!