Extreme value & extreme freshness, guaranteed!
Open 7 Days
Fresh produce from over 150 local growers



Mon-Fri: 7:30 AM – 6:30 PM
Saturday: 7:30 AM – 5:30 PM
Sunday: 8:00 AM – 5:30 PM

What are your Public Holiday hours?

COVID-19 – Advice for Customers

Bean & Roasted Vegetable Casserole

1 Eggplant sliced
2 Onions sliced in quarters
1 Sweet Potato Cubed
4 Ruby Lou Potatoes Cubed
2 Red Capsicum Chopped into big pieces
Bunch of Silverbeet washed and chopped
300 grm Jap Pumpkin
440 grm Can Chopped Tomatoes
250 grm Black Eyed Peas
250 grm Borlotti Beans
2 cups Stock (chicken or vegetable)
¼ cup olive oil
Salt & pepper to season 

Soak beans for at least 3 hours or overnight. Place all veggies in a roasting pan drizzle with olive oil and season with salt and pepper. Roast veggies in a covered dish for at least an hour. Uncover and stir in stock and beans. Place back in the oven covered for a further 1 ½ hours or until beans are soft. Serve with Mash or Polenta.

Serves: 4

For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: