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Vegetarian Baked Beans and Artichoke Casserole

This casserole is simply delicious, a bit tangy, hearty, filling and super healthy. Meat not required!

Make ahead of time and keep in the fridge for 2 days, which is perfect for taking to parties. 


  • 2 cups yellow potatoes, cut in 1” cubes 

  • 1 tsp coconut oil 

  • 3 cups canned beans, drained & rinsed WELL 

  • 3 cups canned artichokes, rinsed well (you can also use fresh steamed, or pickled - but rinsed well)

  • 4 cloves garlic, minced 

  • 1 tbsp olive oil 

  • 3 tbsp water

  • 1/2 cup red pepper, chopped

  •  1/3 cup pitted kalamata olives, sliced

  •  1 cup chopped tomatoes

  •  3-4 tbsp raisins (optional)

  •  2 tsp dried oregano and basil

  •  1 tsp sea salt and ground black pepper

  •  1  tbsp balsamic vinegar

  •  1/2 cup fresh Italian parsley for garnish


Preheat the oven to 400°F. 

Rub an 8x12” casserole dish with coconut oil to prevent sticking. 

Place the potatoes in a saucepan, cover with water, and bring to a boil. Lower the heat to medium-low and boil for 15 to 20 minutes, or until fork tender. Drain well and add to the prepared dish along with the other ingredients, except the vinegar and the fresh basil.  

Toss the mixture well, cover the dish with foil and bake for 40 minutes (stirring about halfway through the baking process), until the potatoes are fully tender and the other vegetables have heated through and somewhat softened. 

Add the vinegar, toss again, and bake for another 10 to 15 minutes uncovered.  Remove from the oven, sprinkle with the fresh parsley and season to taste with salt and pepper as desired. YUM!

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