Recipes Vegetarian
Three Bean Casserole

A variation on the three bean salad, this recipe is heart-warming and delicious on a chilly day. Full of protein-rich Rhodes Quality bean products, this dish can be served as a vegetarian main course or as a side dish along with roasted chicken or grilled meats. Don’t be put off by the long list of ingredients, this recipe is simple and easy to put together.


  • 65 ml brown vinegar
  • 65 ml chutney
  • 30 ml (2 T) brown sugar
  • 15 ml (1 T) masala spice
  • 15 ml (1 T) corn flour
  • 65 ml water
  • 1 small green pepper, cut into small cubes
  • 45 ml (3 T) sunflower or olive oil
  • 1 x 400 g can Rhodes Quality Butter Beans, drained
  • 1 x 410 g can Rhodes Quality Green Beans, Cross Cut, drained
  • 1 x 400 g can Rhodes Quality Baked Beans in Tomato Sauce
  • 1 small onion, finely chopped
  • salt and pepper to taste



  1. First make the dressing. Place the vinegar and chutney in a small pan.
  2. Combine the sugar, masala, corn flour and water and mix until smooth then pour into the pan.
  3. Stir over medium heat until thickened then add the green pepper.
  4. Allow to simmer for a few seconds, remove from heat and stir the oil.
  5. In a large bowl, mix together the drained Rhodes Quality Butter Beans, the drained Rhodes Quality Green Beans, the Rhodes Quality Baked Beans in Tomato Sauce and the onion.
  6. Add the dressing and seasoning to taste then mix.
  7. Cover and place in the fridge for at least 3 hours but preferably overnight before serving.

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