Recipe: Butterbean and Vegetable Casserole

Sorry I haven't been posting much this month, but to be honest this is to be expected. I have 1 last assignment to do, but it looks really hard and i've got to hand it in on thursday/friday! And then in a couple of weeks I have exams too, i feel really frazzled. Been working myself really hard lately, which means my diet's gone out the window. When im busy i just cant be healthy, and i just cant concentrate properly when i'm hungry. This is a nice dish i cooked for mum last time i went over to Weston, you can of course just use 1 white onion or 1 red onion, but that's just what i had in the house at the time. I served this with sweetcorn and crusty bread, which worked very well.

Butterbean and Veg Casserole (serves 3)

2 tbsp olive oil
1 knob of butter
½ red onion, diced
½ white onion, diced
2 cloves garlic, crushed
2 carrots, peeled and diced
1 large potato, peeled and diced
1 tin chopped tomatoes
400ml vegetable stock
Handful chopped parsley
1 tsp ground coriander
1 tsp sugar
1 tin butterbeans, drained and rinsed
100g baby spinach
Salt and pepper to taste

1. Preheat the Oven to 200C. In a casserole pan, sauté the onion, garlic and carrots in the olive oil and butter, for 10 minutes, covered, stirring occasionally. Add all other ingredients except the spinach, bring to the boil, and cook for 5 minutes uncovered, stirring often.
2. Add the spinach and cook for 2 more minutes. Put a lid on this and put in the oven for 45 minutes. Season to taste and serve!